Cookies 'n Cream Cake – a delicious recipe with cake mix, water, oil, egg whites, OREO Pieces-Medium, vanilla frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cake mix, water and oil in large bowl of electric mixer fitted with paddle attachment.
2
Beat on low speed until well blended.
3
Scrape down side of bowl.
4
Add egg whites.
5
Beat on high speed 2 minutes.
6
Stir in Medium OREO Pieces.
7
Pour batter evenly into 2 greased full sheet pans (or half sheet pan for trial recipe).
8
Bake in 300F-convection oven for 20 to 25 minutes or until toothpick inserted in centers comes out clean, turning pans after 10 minutes.
9
Cool cakes in pans on wire racks.
10
Spread each cooled cake with 4 lb.
11
frosting (or 2 lb.
12
frosting for trial recipe); sprinkle with 2/3 cup Small OREO Pieces (or 1/3 cup OREO Pieces for trial recipe).
13
Cut each cake into 64 pieces to serve.
14
(Or, cut trial cake into 32 pieces to serve.)
1390
kcal
Calories
138
g
Fat
5
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: cake mix, any flavor, 1 gal. water, 2 cups oil, 3 cups egg whites, and more.
Yes, Cookies 'n Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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