“Creme” looks like a typo/mispelling of “Cream”, but it’s not.
It’s how the fine folks at Hershey spell the name of their Cookies ‘n’ Creme bar, 6 oz. of which is melted directly into the batter of this cake.
It makes the cake a texture somewhere between a blondie and chocolate chip cookie dough.
The recipe I found was called “White Chocolate Oreo Cake”, but it had no Oreo in it (I know, I know, “Oreo” basically means cookies’n’cream, but let me be weird and particular about this one thing..) and the white chocolate came from the bar, so I thought it appropriate to rename the recipe after its main ingredient.
I actually used to hate Cookies ‘n’ Creme bars as a kid due to a general distaste for white chocolate. It was a siginificant disappointment considering I loved similar sounding things such as Oreos and cookies ‘n’ cream ice cream.
I didn’t trust the weird spelling of “Creme”. It seemed fancy but it also denoted the lies kept within, how there was no actual cream, just that chalky, evil white chocolate, with its complete lack of dark, chocolatey flavour. The first time I had white chocolate I thought it would be like Crystal Pepsi. In my head, it would taste exactly like normal chocolate but just a different colour.
That’s probably the real reason I didn’t like white chocolate. Like when you get distracted and reach for your drink, expecting juice, but it’s actually milk. Milk is delicious, but if you’re expecting something else, it can be preeetty off-putting.
I don’t hate white chocolate anymore. I don’t buy it just to gnaw on like I do with all other chocolates, but I am happy to incorporate it into many a baked good.
And I’d be lying if I said that I didn’t eat the entire leftover half-slab of Cookies ‘n’ Creme bar while baking.
Maybe I let Trevor eat a couple squares too.
But just because he’s pretty.
Cookies ‘n’ Creme Cake
Adapted from Made Famous By
- 6oz (1 1/2 large bars) Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
- 1/2 cup granulated sugar
- ½ cup unsalted butter
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 7oz. sweetened condensed milk
- 3/4 cup semisweet mini chocolate chips
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
- Melt the Cookies ‘n’ Creme bar, sugar and butter over low heat until melted. Once melted take off the heat. (Mine “melted” into a weird buttery paste, but it all mixed together nicely once added to the rest of the wet ingredients.)
- Lightly beat together two eggs and vanilla.
Temper the eggs by slowly adding in a 1/4 cup of the melted butter mixture into the eggs while whisking constantly. Once thoroughly mixed, add the entire egg mixture into the butter mixture and whisk until well combined.
- In a medium bowl whisk together flour, baking powder and salt. Add to egg mixture and mix until thoroughly combined.
- Pour batter into repared pan. Bake in preheated oven for 20 minutes or until surface of cake starts to become golden in colour.
- Remove from oven and immediately pour sweetened condensed milk over top of cake. Sprinkle evenly with semisweet mini chocolate chips and let cool on a wire rack.