Best 4 Cookies And Cream Torte Recipes

COOKIES AND CREAM TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
• Bake 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
• Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.

COOKIES-AND-CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.

CINNAMON TORTE RECIPE - (4.4/5)

Steps:

• 1 Grease as many 9" layer cake pans as you have. Or you can line with parchment paper. preheat oven to 375. With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well. Let rest 15 minutes. Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers. Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made. At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble. Whip the cream, vanilla and icing sugar together until stiff. Set about 1 1/2 cup aside for decorating the top of the Torte. Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone. Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte. 12lace a cherry on top of each rosette and sprinkler with chocolate curls. Refrigerate 4 hours or overnight.

COOKIES 'N CREAM TORTE

Steps:

• 1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.2- Make cake mix as directed on package, using water, oil and eggs. Pour into pan.3- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack, about 1 hour.4- Fold crushed cookies into whipped topping. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake place on serving plate. Spread cake with half of the whipped topping mixture. Top with other half of cake spread with remaining whipped topping mixture. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 28 to 33 minutes.1 Serving: Calories 365 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 55mg Sodium 380mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 10%.Betty's Tip: Calling all cookie lovers! Garnish the top of the torte with mini chocolate sandwich cookies or regular-size chocolate sandwich cookies, cut into 1/2-inch pieces.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.