Oreo Ripple Coffee Cake

  • Yield: 12 servings

Ingredients

Cake:
24-- Oreo cookies, coarsely chopped
1/3cup all-purpose flour
1/4cup butter or margarine, melted
1/3cup miniature semi-sweet chocolate morsels
1-- (16-ounce) package pound cake mix
3/4cup water
2-- eggs
Glaze:
1cup powdered sugar
4teaspoons milk

Instructions

  1. Preheat oven to 350F.  Grease a 9- or 10-inch tube pan; set aside.
  2. Combine chopped cookies, flour, and butter in a medium bowl.  Stir in chocolate morsels and set aside.
  3. Prepare cake mix according to package directions using water and eggs.  pour half of the batter into the prepared pan.  Sprinkle 2 cups of the cookie mixture evenly over the batter.  Top with remaining batter and cookie mixture, pressing the cookie mixture gently into the batter.
  4. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove from pan; invert cake.  Cool completely.
  5. Combine powdered sugar and milk; drizzle over cake.

Recipe reprinted with permission from Joseph Kushner Hebrew Academy/Kushner Yeshiva High School’s The Kosher Palette (Livingston, New Jersey 2000). 

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