Maybe you read my post the other day about Snack Cake, maybe you didn’t. To bring everybody up to date, my family and I clearly have very different taste when it comes to what a Snack Cake should be.
I’m not talking Little Debbie, I’m talking a little slice of something fresh and yummy right around 3:00 pm!
Today I thought I would go a different route, and give the guys a little more of what I know they like. Being that I had everything I needed to make a good Cookies & Cream snack cake that’s exactly what I made.
This recipe only makes one 8-inch or 9-inch cake. So if you like smaller recipes this is right up your alley. This one is for my boys, this really isn’t the way I like to garnish (I use the term loosely) a cake.
But like almost all kids, they love anything cookies and cream!
I made a few tweeks to a recipe I saw, and I have to say we all loved the cake! All of us here are in agreement about that. Of course, this cake could be done a million different ways. I know what my guys are looking for in a cookies & cream cake, so that’s what I gave them. 🙂
Cookies-n-Cream Snack Cake
1 cup all-purpose flour
1/2 cup sugar
1/2 cup low-fat sour cream
1/4 cup butter, softened
1/4 cup Vanilla natural bliss coffee creamer, or water if you prefer
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup Cookies & Cream Easter Eggs, chopped coarsely
8 Oreos, coarsely chopped
* I used Birthday Oreos because that’s what I had on hand, any creme-filled chocolate sandwich cookies, coarsely chopped would be fine
Everyone’s Favorite Frosting
White Chocolate Instant Pudding (3.3 ounce size), or any flavor you prefer
1 cup Milk
8 ounce container Cool Whip, thawed
1. Heat oven to 350 degrees. Grease and flour bottom and side of an 8-inch or 9-inch round cake pan. In a large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in Cookies & Cream eggs, and desired amount of cookies. Pour into pan.
2. Bake 30 to 35 minutes or until cakes springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. I left mine in the same glass pan. Cool completely, about 1 hour.
3. Mix the white chocolate pudding mix with 1 cup. Whisk until it begins to thicken. Gently fold in one container of Cool Whip. Frost cake and garnish with coarsely chopped sandwich cookies.
MM Tip: If you compare my version to the origianl recipe, the amount of sugar has been reduced. This cake is plenty sweet with the Cookies & Cream candy, and flavored creamer. I didn’t see the point in adding extra sugar.