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INGREDIENTS

Servings
  •   Coating
  • 15 oz. OREO Base Cake
  • 13 oz. powdered sugar
  •   Funnel Cakes
  • 7-3/5 oz. OREO Base Cake
  • 1 lb. plus 4.7 oz. all-purpose flour
  • 1-3/10 Tbsp. baking powder
  • 1 tsp. salt
  • 10-1/5 fl oz eggs
  • 32 fl oz whole milk
  • 3-1/2 oz. granulated sugar
  • 16 fl oz oil
  • 32 fl oz OREO Crème Icing Variegate

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 430
Total fat 26g
Saturated fat 6g
Cholesterol 40mg
Sodium 280mg
Carbohydrate 44g
Dietary fiber 1g
Sugars 24g
Protein 5g
Calcium 8%DV
Iron 10%DV

DIRECTIONS

  1. Coating:  Mix OREO Base Cake and powdered sugar; set aside.
  2. Funnel  Cakes: Mix OREO Base Cake, flour, baking powder and salt.
  3. Whisk  eggs, milk and sugar in large bowl until blended. Add flour mixture; mix well.
  4. 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.
  5. For  each serving: Serve 1 Funnel Cake with 1 oz. OREO Variegate for dipping.
  6. Special Extra

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

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