Cookies and Cream Cake
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Cookies and Cream Cake

Cookies and Cream Cake

Two favorites -- Oreo™ cookies and Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter cake -- join forces in a doubly delicious sheet cake.

Servings: 12 servings (1 serving = 1 - 4x4-inch piece)
Assembly
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ BatterPro™ Vanilla Muffin & Cake Batter (10929), thawed
3 lb
1 each
Oreo cookies, crushed
5 oz
1 1/2 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Assembly
  1. Pipe thawed batter into greased, half sheet pan; spread evenly.
  2. Sprinkle crushed Oreos over top and stir in with spatula.
  3. Bake as directed below; allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
325°F
16-22 minutes
Standard Oven
375°F
23-28 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
Finishing
  1. Warm icing in microwave-safe bowl in 10 second increments until melted.
  2. Drizzle over cake and allow to set before slicing.

  • Tip: Use pan spray on off-set spatula when spreading batter to prevent sticking (as needed).
View Recipe Instructions

Nutrition Information

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Serving Size:
1 - 4x4-inch piece
Calories
540
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
430mg
18%
Total Carbohydrate
67g
22%
Dietary Fiber
0g
0%
Sugars
42g
Protein
5g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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