Cookies and Cream Coffee Cake

• Vegetarian

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 2 1/2 cups Flour
  • 1 cup Powdered sugar
  • 2 cup Sugar
  • 2 tsp Vanilla

• Snacks

  • 1/2 cup Oreos

• Dairy

  • 1 cup Butter
  • 1 stick Butter
  • 2 (8oz pkg Cream cheese
  • 1 tbsp Milk
  • 1/2 cup Sour cream

• Desserts

  • 3 Cookies and cream candy bars

Found on tornadoughalli.com

Description

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 2 (8oz) pkg cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 3 Cookies and Cream candy bars, roughly chopped
• 1 stick cold butter, cubed
• 1/2 cup flour
• 1/2 cup sugar
• 1/2-3/4 cup crushed Oreos
• 1 cup powdered sugar
• 1-2 Tbs milk

Directions

• Preheat oven to 350. To make your filling beat together your cream cheese, sugar, egg and vanilla and mix until creamy. Fold in your chopped candy bar and set aside. Meanwhile, in large bowl beat together your butter and sugar until light and fluffy, add eggs one at a time and beat until blended. Mix in your sour cream and vanilla until combined. Slowly add your flour and baking powder and continue beating until all mixed together. Grease a 9x13 pan with non-stick cooking spray and add about half of your batter to the bottom of pan (batter will be thick so spread as good as you can). Spread your filling over the cake batter. Drop dollops of the remaining batter over the top, then using a butter knife spread over to make sure all is covered. In bowl combined all your topping ingredients and using a pastry blender or two forks blend until crumbs form. Sprinkle over the top of your cake and bake for about 50-60 minutes or until center is set. Remove from oven and let cool slightly, while cooling mix your glaze ingredients together in bowl. Drizzle your glaze over the top, cut and serve.