2 cups coarsely crushed Oreo cookies (about 20 cookies)
1 1/2 cups (3 sticks) butter, room temp
2 cups sugar
5 large eggs, room temp
3 cups flour
1 tsp baking powder
1 cup cream, room temp
1 tbsp vanilla
Preheat oven to 325 degrees. Butter and flour a 10 inch tube pan (or a bundt pan). Crush oreos in a Ziploc bag and put aside for later use.
Cream together the softened butter and the sugar until light and smooth. Add eggs, one at a time, beating after each addition.
Combine the flour and baking powder. Add 1/2 of the flour mixture to the batter and beat well. Add the cream and vanilla to the batter and mix. Add the remaining flour mixture and mix well.
Gently fold in the crushed Oreos just until incorporated well (don’t over-mix) and pour batter into the prepared pan.
Bake for 1 hour and 10-15 minutes or until the cake pulls away from the sides of the pan and a tester inserted into the center of the cake comes out clean.
Let cake cool on a wire rack for 10-15 minutes, then turn the cake out on a plate/rack and let cool completely.
I sprinkled with powdered sugar just to make it look prettier.
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