I love house guests that double as guinea pigs! My sister is a good sport, so I had no qualms about experimenting on her (multiple times) when she visited last week. One evening I decided to try an idea I had for making a gluten-free cookies and cream cake. The result can only be described as a delicious disaster. The cake stuck to the pan and came out in pieces. The cookie crumb topping I put on the top of the reassembled cake resembled a rock pile. It looked more like an edible rock slide than it did a cake.
My bundt cakes have been sticking more frequently and then I realized that my bundt cake pan was over 20 years old and there were many scratches in the non-stick lining. Since I make Bundt cake fairly frequently, I decided to buy a new bundt cake pan. I tried my recipe again and produced a cake that was both delicious and photogenic.
- 1 package Gluten-Free Pamela’s Vanilla Cake Mix
- 1 box vanilla pudding
- ¾ cup oil
- ¾ cup water
- 4 eggs
- 1 cup crushed cookies (I used Pamela’s Extreme Chocolate Mini Cookies)
- 1 tablespoon butter (or dairy free margarine)
- 1 tablespoon milk (or rice milk)
- 2 cups confectioners’ sugar
- 2 teaspoon vanilla extract
- ⅓ cup crushed cookies
- Blend all ingredients except the cookie crumbs. Beat for 5 minutes at medium speed. Fold in crushed cookies by hand.
- Pour into greased Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
- Cool in Bundt pan for 5 minutes, then invert onto a serving dish. Top with Cookies and Cream glaze.
- Melt butter.
- Combine melted butter, milk, sugar, and vanilla in a medium bowl. Beat until smooth.
- Fold in crushed cookies by hand. Drizzle glaze over cooled cake.