Cookie Cake

Daniella Silver Daniella Silver
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1h 15m 12
Easy Pescatarian Vegetarian Gluten Free Parve Freezer-Friendly

Contains: Egg

Directions

Make the Cookie Cake

  1. Preheat oven to 350 degrees Fahrenheit. Coat a 12-cup Bundt pan with nonstick cooking spray.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for three to five minutes, until light. Add orange juice; beat well.

  3. Reduce mixer speed to low; add flour, baking powder, baking soda, and salt. Mix just until combined.

  4. Carefully fold in cookies and chocolate chips. Pour batter into prepared pan.

  5. Bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out without any batter clinging to it. Let cool 20 minutes. Invert onto a serving platter; cool completely.

Acknowledgment

Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature. Decorate after thawing.

Description:
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.

This recipe image was generated using AI.

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2 Comments

Leah Goldman •

i made this cake twice. only got 4 cups crushed oreos out of a 14 oz box- 6 cups would have been insane. 4 cups were too much the batter was too high and it took forever to be done.. the second time i only put in 2 1/2- 2 3/4 cvups of crumbs and it was much better.

Leah Goldman •

I wish you had showed the cake cut so we could see what the inside looks like