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Don't just say it, bake it.™

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Cookies & Creme Cake

Duncan Hines Recipe shared by:
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Layers of rich, moist Duncan Hines Classic White Cake with creamy, yet crunchy, cookie chunks. Is it a cake or a cookie? One piece of this Cookies & Creme Cake is simply not enough to decide.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 12 to 16 slices
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour two 9-inch cake pans.
  2. Combine cake mix, egg whites, water and oil in large bowl.
  3. Beat with an electric mixer at low speed 1 minute. Increase to medium speed and beat for 2 minutes. Stir in 1 cup chopped cookies by hand. Pour into prepared pan.
  4. Bake 28 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack 15 minutes. Remove cakes from pan and cool completely.
  6. Spread flat side of one cake layer with frosting, top with next cake layer and frost entire cake. Garnish with reserved chopped cookies.

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Tips

Cake Pops Made Easy

Cake Pops Made Easy

When baking with Duncan Hines always make sure you have all your ingredients and tools ready to go. For cake pops, you'll need a styrofoam block, lollipop sticks, nuts, sugars and any decorations ready beforehand. You can use shortening or vegetable oil to thin out the melted candy coating. Once you've dipped your cake pops the coating hardens quickly, so please apply decorations before it dries.


Freezing Muffins

Freezing Muffins

You can freeze muffins for up to two months if you wrap them tightly in heavy foil or place them in freezer bags. To reheat, wrap frozen muffins in heavy foil and heat at 300ºF for 12 to 15 minutes.





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