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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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I found this recipe on Betty Crocker and I loved it. Hope you enjoy it as much as I do! Ingredients:
1 (18 ounce) package angel food cake mix |
1 1/4 cups cold water |
3 reduced-fat oreo cookies, finely crushed |
1 (16 ounce) package white frosting mix |
1/2 cup boiling water |
6 reduced-fat oreo cookies, cut in half |
Directions:
1. Move oven rack to lowest position. Heat oven to 350°F.
2. Beat cake mix and cold water in large bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter.
3. Pour into ungreased angel food pan. Gently cut through batter in pan using metal spatula or knife.
4. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
5. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours.
6. Remove from pan by gently pulling cake away from side of pan, taking care not to tear cake. Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
7. Beat frosting mix and boiling water in small bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
8. Frost cake, and garnish with the 6 Oreo cookie halves.
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