Funnel Cakes made with OREO Base Cake and Variegate



32 servings, 1 cake each

  • Coating

  • 15 oz. OREO Base Cake
  • 13 oz. powdered sugar

  • Funnel Cakes

  • 7½ oz. OREO Base Cake
  • 1 lb. plus 4.7 oz. all-purpose flour
  • 1¼ Tbsp. baking powder
  • 1 tsp. salt
  • 10 fl oz eggs
  • 32 fl oz whole milk
  • 3½ oz. granulated sugar
  • 16 fl oz oil
  • 32 fl oz OREO Crème Icing Variegate

Nutrition per serving

Calories430 Total fat26 gSaturated fat6 gCholesterol40 mgSodium280 mgCarbohydrate44 gDietary fiber1 gProtein5 gVitamin A2 %DVVitamin C0 %DVCalcium8 %DVIron10 %DV

Coating: Mix OREO Base Cake and powdered sugar; set aside.

Funnel Cakes: Mix OREO Base Cake, flour, baking powder and salt.

Whisk eggs, milk and sugar in large bowl until blended. Add flour mixture; mix well.

Heat oil to 375ºF in 8-inch skillet. Use finger to plug bottom of funnel hole; fill funnel with 1/4 cup batter. Holding the funnel close to surface of oil, release the batter in swirling motion into the hot oil. Fry until golden brown on both sides, turning once. Drain, then while still hot, dip both sides of Funnel Cake in Coating. Repeat with remaining batter to make 32 funnel cakes.

For each serving: Serve 1 Funnel Cake with 1 oz. OREO Variegate for dipping.


Special Extra

Serve each funnel cake with a scoop of vanilla ice cream.

© Mondelēz International group