Cookies and Cream Oreo Cake
Serves Up To:
No nutritional info available at this time
- 1 white cake mix (15 oz)
- 3.4 oz white chocolate instant pudding mix
- 1/3 cup vegetable oil
- 1/4 cups Almond Breeze Almondmilk
- 4 egg whites
- 20 Oreos roughly chopped (plus more for decoration if desired)
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 1 cup white chocolate chip
- 1 tsp coconut oil
Preheat oven to 350F. Spray a 12-cup bundt pan with nonstick cooking spray and set aside.
In a large bowl, combine cake mix, pudding mix, vegetable oil, almondmilk, and egg white. Mix on medium speed for 2 minutes until well combined.
Stir in crushed Oreos just until incorporated.
Spoon batter into prepared bundt pan and baking according to box mix instructions, about 45 to 50 minutes, or until an insert toothpick comes out clean.
Let cool in the bundt pan for 30 minutes before inverting onto a cooling rack to cool completely.
Combine butter, chocolate chips, and corn syrup in a microwave safe bowl.
Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Stir in vanilla extract.
Drizzle over the top of the cooled cake. Let the chocolate glaze set up for 10 minutes before moving onto the white chocolate glaze.
Combine white chocolate chips and coconut oil in a small microwave safe bowl.
Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
Drizzle over the top of the cake.
Add additional Oreos to the top of the cake if desired. Let glazes set up completely before slicing and serving.
Made with these products:
Original AlmondmilkView Product
Shelf Stable Original AlmondmilkView Product
Courtesy of: Mom on Timeout
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