Cookies and Cream Angel Cake

Cookies and Cream Angel Cake
182 min.
12
325kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Cookies and Cream Angel Cake! This light and airy cake combines the fluffy texture of angel food cake with the rich, chocolatey goodness of reduced-fat chocolate sandwich cookies, creating a heavenly treat that is perfect for any occasion. Whether you're celebrating a birthday, hosting a dinner party, or simply craving something sweet, this cake is sure to impress your guests and satisfy your cravings.

With a preparation time of just over three hours, this dessert allows you to enjoy the process of baking while creating a stunning centerpiece for your table. The combination of the light angel food cake and the creamy frosting, paired with the crunchy cookie garnish, offers a delightful contrast in textures that will leave everyone wanting more. Plus, with only 325 calories per serving, you can indulge without the guilt!

So, gather your ingredients and get ready to whip up this scrumptious Cookies and Cream Angel Cake. It's not just a dessert; it's an experience that brings joy and sweetness to every bite. Your friends and family will be raving about this cake long after the last slice is gone!

Ingredients

  • package angel food cake mix white betty crocker®
  •  crème-filled chocolate sandwich cookies cut in half reduced-fat
  • package fluffy frosting white betty crocker®
  • 0.5 cup water boiling

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

Calories325kcal
Protein3.32%
Fat20.35%
Carbs76.33%

Properties

Glycemic Index
3.58
Glycemic Load
11.14
Inflammation Score
-1
Nutrition Score
3.5152174253827%

Nutrients percent of daily need

Calories:325.48kcal
16.27%
Fat:7.43g
11.43%
Saturated Fat:1.49g
9.34%
Carbohydrates:62.68g
20.89%
Net Carbohydrates:62.32g
22.66%
Sugar:49.67g
55.19%
Cholesterol:0mg
0%
Sodium:404.28mg
17.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.73g
5.46%
Phosphorus:139.66mg
13.97%
Vitamin B2:0.23mg
13.55%
Selenium:5.11µg
7.3%
Vitamin K:6.64µg
6.33%
Calcium:60.46mg
6.05%
Folate:22.57µg
5.64%
Iron:0.89mg
4.94%
Vitamin E:0.73mg
4.88%
Manganese:0.09mg
4.71%
Copper:0.06mg
2.86%
Magnesium:7.45mg
1.86%
Potassium:61.36mg
1.75%
Vitamin B3:0.34mg
1.7%
Fiber:0.36g
1.45%
Vitamin B5:0.14mg
1.39%
Vitamin B1:0.02mg
1.04%