Oreo Cookie Bundt Cake
1 cup coarsely crushed Oreo cookies (about 12)
1/4 cup sugar
1 package (8 oz) fat-free cream cheese, softened
5 eggs, divided
1 package (18.25 oz) Devil’s Food cake mix
1 1/2 cups sour cream
1/2 cup water
1 package (12 oz.) semi-sweet chocolate chips
Powdered sugar, optional garnish
Pre-heat oven to 350 degrees.
Spray a non-stick 12-cup Bundt pan with non-stick spray. Sprinkle bottom and partially up sides of pan with 1/2 the crushed cookies, set aside.
Soften cream cheese, add sugar and 1 egg; beat until well mixed. Set aside
Combine cake mix, sour cream, 4 eggs, and water; beat for ten minutes. Stir in chips and remaining crushed cookies. Spoon approximately 1/2 the cake batter into bottom of prepared Bundt pan. Using the back of a spoon, create a hollow in the center of batter to hold cream cheese. Spoon cream cheese mixture into hallow, being careful cream cheese does not touch sides of pan. Spread remaining batter over cream cheese, carefully sealing cream cheese away from the sides of the pan. Bake 55-65 minutes or until toothpick inserted comes out clean (do not stick toothpick into cream filling). Allow cake to cool 5-10 minutes, then invert on serving plate. Sprinkle lightly with powder sugar and serve slightly warm.
Crushed Oreos, cream cheese filling, and hungry guests make this cake a perfect summer time treat. Serves 16
For nutrition analysis go to www.UtahDairyCouncil.com