Oreo Cookie Bundt Cake

Crushed Oreos, cream cheese filling, and hungry guests make this cake a perfect summer time treat.

Yield: 16 servings

Ingredients

• 1 cup coarsely crushed Oreo cookies (about 12)
• 1/4 cup granulated sugar
• 1 (8 ounce) package fat-free cream cheese, softened
• 5 eggs, divided
• 1 (18.25 ounce) box devil's food cake mix*
• 1 1/2 cups sour cream
• 1/2 cup water
• 1 (12 ounce) package semi-sweet chocolate chips
• Confectioners' sugar (optional) garnish

Instructions

1. Heat oven to 350 degrees F.
2. Spray a nonstick 12-cup Bundt pan with non-stick spray. Sprinkle bottom and partially up sides of pan with 1/2 the crushed cookies, set aside.
3. Soften cream cheese, add sugar and 1 egg; beat until well mixed. Set aside.
4. Combine cake mix, sour cream, 4 eggs, and water; beat for 10 minutes.
5. Stir in chips and remaining crushed cookies. Spoon approximately 1/2 the cake batter into bottom of prepared Bundt pan. Using the back of a spoon, create a hollow in the center of batter to hold cream cheese.
6. Spoon cream cheese mixture into hallow, being careful cream cheese does not touch sides of pan.
7. Spread remaining batter over cream cheese, carefully sealing cream cheese away from the sides of the pan.
8. Bake for 55-65 minutes or until a wooden pick inserted comes out clean (do not stick wooden pick into cream filling).
9. Allow cake to cool 5-10 minutes, then invert on serving plate.
10. Sprinkle lightly with confectioners' sugar and serve slightly warm.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.