Monday, March 27, 2017

Monday Munchies...

Sorry for being MIA, but sometimes a blog break is good! 
I'm back with an easy, delicious, crowd pleasing recipe and I know plenty of you are trying to finish up things from your pantry in preparation for Passover.  This recipe calls for a cake mix, and I have plenty of cake mixes lying around!  



Oreo Ripple Coffee Cake (The Kosher Palette, Original) 
24 Oreo cookies, coarsely chopped
1/3 cup flour
1/4 cup butter, melted
1/3 cup chocolate chips (mini semi-sweet are recommended)
1 16 oz package pound cake mix
3/4 cups water
2 large eggs 

Glaze:
1 cup powdered sugar 
4 teaspoons milk 

What's great about this recipe is you can swap some ingredients to make this cake whatever you want! I usually use a vanilla cake mix, but this time I used chocolate cake mix, and I'm sure this would be good with many other kids as well! Swap out the chocolate chips for any other flavor and the combinations are endless! Although this is called a coffee cake, it has the texture of a regular cake and I serve it for dessert.  I also swap the butter for margarine and still use Oreos, because how many of you have jumped on the Oreos are pareve bandwagon?!? #winning 

Prehead oven to 350 and grease a 9 or 10 inch tube pan (I have used bunt pans and 9x13 pans).  

Combine chopped cookies, flour and butter in a medium bowl.  Stir in chocolate chips.  

Prepare the cake mix according to the directions using the water and egg amount listed here.  

Pour half the batter into the prepared pan, then sprinkle 2 cups of the cookie mixture on top.  Top with remaining batter and cookie mixture. Be sure to press the top cookie layer in slightly.

Bake for 45-50 minutes, or until a toothpick comes out clean.  Cool before removing from the pan.  

Combine the powdered sugar and milk and drizzle over the cooled cake.

Enjoy!

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