Cookie Butter Cake
Ingredients
1 box spice cake mix (I love Betty Crocker)
4 large eggs
1 cup of buttermilk (or regular milk)
¼ cup canola oil
½ cup melted Biscoff butter
½ cup crushed Biscoff cookies (Leave one cookie whole for garnish)
Cookie Butter Cream Cheese Frosting
1 8oz block of cream cheese
1 stick of room temperature butter
3-4 cups confectioners’ sugar
3-4 tbsp vanilla extract
½ cup Biscoff cookie butter
Instructions
Preheat your oven to 325°F and grease a bundt pan or 9×13 baking dish well. In a large mixing bowl, combine the spice cake mix, eggs, milk, and oil. Mix until smooth and well blended. Gently fold in the crushed Biscoff cookies, making sure they’re evenly distributed throughout the batter. Slowly pour in the melted cookie butter spread and mix just until combined. Be careful not to overmix — this keeps the cake tender and moist. Pour the batter into your prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Frost the cake with cookie butter cream frosting (I love to melt it a little to make it like a glaze). Allow the cake to cool for about 15 minutes before removing it from the pan. Let cool completely before serving.
-Katrina Adams, Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.
Submitted by: Katrina Adams
