Oreo cookie cake from Maida Heatter's Book of Great American Desserts by Maida Heatter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on June 21, 2020

    Family favorite. I don’t routinely keep store-bought cookies in the house except when I bake this cake. I’ve been making it for family birthdays and other celebrations for 35 years. My adult children and their spouses now make it for their children. I follow Ms. Heatter’s suggestion and use a Bundt cake pan with a design. The outside cake is historically a bit dry and sometimes crusty, so we’ve worked to erase that one less than perfect feature. Yesterday I followed my daughter-in-law’s advice and put an internal thermometer in the batter and set it to 210 degrees (came to 55 minutes). I also made sure my butter and eggs were at room temperature for longer than usual (longer than just barely at room temp). Those two adjustments produced a moist cake inside and out. I use the accompanying chocolate glaze for the topping and substitute half and half for the heavy cream with no discernible difference in consistency or flavor. We like the cake with a scoop of vanilla ice cream.

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