Oreo Ripple Coffee Cake
Adapted from
Oreo With a Twist
16 servings
| 20 pcs reduced fat chocolate sandwich cookies, coarsely chopped | 3/4 c water | ||
| 1/3 c unbleached flour | 2 whole eggs | ||
| 3 tbsps light margarine, melted | Glaze: | ||
| 1/3 c semisweet chocolate chips | 1 c powdered sugar | ||
| 16 ozs pound cake mix | 4 tsps fat-free milk |
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Preheat oven to 350. Prepare a 10" tube pan with cooking spray and flour; set aside. In a small bowl, combine chopped cookies, flour, margarine, and chocolate chips. Mix well and set aside. In a mixing bowl, combine cake mix, water, and eggs. Pour half the batter into prepared pan. Sprinkle two cups cookie mixture over top batter. Top with remaining batter and cookie mixture, pressing cookie mixture gently into batter. Bake for 50 minutes. Cool in pan ten minutes. Remove from pan and invert cake to cool completely. Meanwhile, to prepare glaze, combine powdered sugar and milk in a small bowl. Mix until drizzling consistency. Drizzle over top cake.
| Calories | 391 | %CFF | 26 % | |
| Total Fat | 12 g | Saturated Fat | 4 mg | |
| Protein | 5 g | Cholesterol | 23 g | |
| Carbohydrates | 69 g | Sodium | 320 mg | |
| Sugars | 41 g | Fiber | 1 g | |
|
8.6 WW Points | ||||
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Rated by 5 users (4.4)
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