Cookies and Cream Angel Cake

Cookies and Cream Angel Cake
182 min.
12
251kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Cookies and Cream Angel Cake! This light and airy cake is perfect for any occasion, whether it's a family gathering, a birthday celebration, or simply a treat for yourself. With its fluffy texture and rich flavor, this cake is sure to impress your guests and leave them craving more.

What makes this dessert truly special is the combination of the iconic Oreo cookies and the airy angel food cake. The crushed Oreo cookies are folded into the batter, infusing it with a delicious chocolatey crunch that perfectly complements the lightness of the cake. Topped with a luscious fluffy white frosting and garnished with cookie halves, this cake is not only a feast for the taste buds but also a visual delight.

Ready in just over three hours, this recipe serves 12, making it an ideal choice for gatherings. Each slice contains only 251 calories, allowing you to enjoy a decadent dessert without the guilt. So, gather your ingredients and get ready to whip up this scrumptious Cookies and Cream Angel Cake that will surely become a favorite in your dessert repertoire!

Ingredients

  • 16 oz angel food cake mix 
  • 1.3 cups water cold
  •  crème-filled chocolate sandwich cookies crushed reduced-fat finely
  • 7.2 oz fluffy frosting white home style
  • 0.5 cup water boiling
  •  crème-filled chocolate sandwich cookies cut in half reduced-fat

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • spatula

Directions

  1. Move oven rack to lowest position.
  2. Heat oven to 350°F.
  3. Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter.
  4. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
  5. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height.
  6. Let stand 2 hours or until completely cool.
  7. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
  8. Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
  9. Frost cake, and garnish with sandwich cookie halves.

Nutrition Facts

Calories251kcal
Protein4.54%
Fat16.17%
Carbs79.29%

Properties

Glycemic Index
3.58
Glycemic Load
4.97
Inflammation Score
-1
Nutrition Score
3.4356521743795%

Nutrients percent of daily need

Calories:251.21kcal
12.56%
Fat:4.58g
7.04%
Saturated Fat:1.04g
6.48%
Carbohydrates:50.5g
16.83%
Net Carbohydrates:50.05g
18.2%
Sugar:37.58g
41.75%
Cholesterol:0mg
0%
Sodium:378.74mg
16.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.89g
5.78%
Phosphorus:138.82mg
13.88%
Vitamin B2:0.17mg
10.22%
Selenium:5.25µg
7.5%
Iron:1.22mg
6.77%
Calcium:61.32mg
6.13%
Manganese:0.11mg
5.73%
Folate:22.73µg
5.68%
Vitamin K:4.72µg
4.49%
Copper:0.07mg
3.57%
Vitamin E:0.48mg
3.22%
Magnesium:8.92mg
2.23%
Vitamin B3:0.37mg
1.86%
Fiber:0.45g
1.8%
Potassium:61.24mg
1.75%
Vitamin B5:0.14mg
1.36%
Vitamin B1:0.02mg
1.3%