116.25 ozwhite cake mix (dry mix only)(do NOT make according to package instructions-use the dry mixture only)
1cupmilk
1cupmelted butter
4eggs
⅓cupBiscoff cookie butter spreadmelted in microwave for 30 seconds
1package of Biscoff cookies for crumbling/toppingoptional
Frosting ingredients
8ozcream cheeseroom temperature
½cupbutterroom temperature
⅔cupBiscoff cookie butter spread
1tspvanilla
2cupspowdered sugar
Splash of milk to thin if needed
Instructions
Cake
Preheat oven to 350. Grease the bottom only of a 9x13 pan.
In a large bowl, mix the dry cake mix, milk, butter and eggs on medium speed for 2 minutes. Spread the batter in the pan, using a spatula to evenly distribute it.
1 16.25 oz white cake mix (dry mix only), 1 cup milk, 1 cup melted butter, 4 eggs
In a small bowl, microwave the cookie butter for 30 seconds (to make it pourable.) Pour the melted cookie butter all over the top of the cake batter.
⅓ cup Biscoff cookie butter spread
Use a butter knife to swirl the cookie butter into the cake batter.
Bake for 30-32 minutes or until golden brown around the edges and a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Frosting
To make the frosting, cream together the cream cheese and butter. Then mix in the cookie butter and vanilla.
8 oz cream cheese, ½ cup butter, ⅔ cup Biscoff cookie butter spread, 1 tsp vanilla
Add the powdered sugar one cup at a time and mix. Add a splash of milk if the frosting feels too thick.
2 cups powdered sugar, Splash of milk to thin if needed
Spread over the top of the cooled cake and top with crumbled Biscoff cookies and/or cookie halves.
1 package of Biscoff cookies for crumbling/topping