Oreo Pound Cake (Cookies and Cream Pound Cake)
Oreo Pound Cake is a traditional buttermilk pound cake that gets jazzed up with Oreo cookies!
Servings 18 slices
Calories 337kcal
Equipment
Ingredients
- 1 cup Crisco shortening
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 3 cups flour sifted
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 25 chocolate and cream sandwich cookies *Oreos or off brand
Instructions
- Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar or coat with Wilton cake release. Preheat oven to 325 degrees F.
- Break cookies into large pieces25 chocolate and cream sandwich cookies
- Cream shortening until fluffy1 cup Crisco shortening
- Add sugar to shortening and mix until fluffy, about 5 minutes3 cups granulated sugar
- Add eggs to the mixture, one at a time. Wait until one is combined in the mixture before adding the next egg. Add the vanilla extract.5 large eggs, 1 teaspoon pure vanilla extract
- Add soda to buttermilk. Stir1/2 teaspoon baking soda, 1 cup buttermilk
- Add salt to flour and sift3 cups flour, 1/2 teaspoon salt
- Add flour and buttermilk to shortening mixture, beginning and ending with flour. (Add 1/3 of the flour mixture, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
- Fold in broken chocolate sandwich cookies
- Spoon into prepared tube pan
- Bake at 325 degrees F for 80 to 90 minutes or until wooden pick inserted in thickest part of the cake comes out clean or with dry crumbs.
- Cool cake in cake pan on wire rack for 20 minutes.
- With a thin knife, loosen cake from pan. Invert on serving platter and cool. Serve warm or room temperature with whipped cream or ice cream
Nutrition
Calories: 337kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 133mg | Potassium: 62mg | Fiber: 1g | Sugar: 34g | Vitamin A: 107IU | Calcium: 27mg | Iron: 1mg
