Oreo Ripple Coffee Cake I – a delicious recipe with cookies, flour, butter, chocolate chip, water, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350*F.", "Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.", "Set aside.", "Prepare the cake mix with the water and eggs as directed on the package.", "Pour 1/2 the batter into a greased 9"" or 10"" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.", "Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.", "Bake at 350u00b0F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.", "Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.", "Cool completely.", "Combine the powdered sugar and milk; drizzle over the cooled cake."]
438
kcal
Calories
23
g
Fat
50
g
Carbs
9
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 9 ingredients. The key ingredients include: 24 Oreo cookies, coarsely chopped (I find it easier to cut the cookies more neatly if they've been chilled for about 15 minutes), 1/3 cup flour, 1/4 cup butter, melted, 1/3 cup mini chocolate chip, and more.
Yes, Oreo Ripple Coffee Cake I 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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