Cookies'N Cream Angel Food Cake

Two ingredients. That’s it. An angel food cake mix and three finely crushed Oreo cookies folded into the batter give you a light, fluffy cake speckled with dark chocolate cookie crumbs throughout.

The key is folding the crushed cookies in gently. Angel food cake batter gets its height from whipped egg whites in the mix, and rough stirring deflates those air bubbles. Use a slow, sweeping fold to distribute the cookie pieces without losing the volume.

Finely crush the Oreos so the pieces are small enough to suspend in the airy batter. Large chunks sink to the bottom during baking and create a dense, heavy layer.

Kitchen Tips

• Crush the cookies in a sealed bag with a rolling pin. You want fine crumbs and small pieces, not dust.
• Follow the cake mix directions exactly for mixing and baking. The Oreos are the only change to the process.
• Cool the cake upside down in the pan as directed. Angel food cake collapses if cooled right-side up because the structure hasn’t set yet.

Variations

• Frost with whipped cream and press more crushed Oreos onto the sides for a full cookies-and-cream look.
• Use chocolate sandwich cookies with mint filling for a mint cookies-and-cream version.
• Serve slices with a scoop of cookies-and-cream ice cream for maximum commitment to the theme.