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OREO Ripple Coffee Cake

Prep time

20 min

Total time

2 hr 10 min

Servings

Makes 20 servings.

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Ingredients

24 OREO Cookies, coarsely chopped
1/3 cup flour
1/4 cup butter or margarine, melted
1/3 cup miniature semi-sweet chocolate chips
1 pkg. (16 oz.) pound cake mix
3/4 cup water
2 eggs
1 cup powdered sugar
4 tsp. milk

Preparation

Heat oven to 350°F.
Combine chopped cookies, flour and butter in medium bowl. Stir in chocolate chips.
Beat cake mix, water and eggs in large bowl with mixer until blended. Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Sprinkle 2 cups of the cookie mixture evenly over batter; cover with remaining cake batter. Sprinkle with remaining cookie mixture; press gently into batter to secure.
Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Mix powdered sugar and milk; drizzle over cake. Let stand until firm.

Recipe Tips

Special ExtraGarnish with orange slices and raspberries just before serving.

56664

Nutrition Information

Nutrition per serving

Calories

230
Total fat

7g
Saturated fat

3g
Trans fat

0g
Cholesterol

25mg
Sodium

230mg
Carbohydrate

39g
Dietary fiber

<1g
Total sugars

24g
Added sugars

22g
Protein

2g
Vitamin A

4%DV
Vitamin C

0%DV
Calcium

0%DV
Iron

6%DV
Potassium

2%DV
Vitamin D

0%DV

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