Cookies And Cream Cake Recipe
Ingredients
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies
FROSTING:
4 to 4-1/2 cups confectioners' sugar
1/2 cup shortening
1/4 cup milk
1 teaspoon vanilla extract
Additional cream-filled chocolate sandwich cookies, halved and/or crushed, optional
Directions
In a large mixing bowl, combine cake mix, water, oil and egg whites.
Beaton low speed until moistened; beat on high for 2 minutes.
Gently fold in the crushed cookies.
Pour into two greased and floured 8-in.round cake pans.
Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes; remove from pans to wire rack to cool completely.
In a mixing bowl, beat sugar, shortening, milk and vanilla until smooth.
Frost cake.
If desired, decorate the top with cookie halves and the sides with crushed cookies
Beaton low speed until moistened; beat on high for 2 minutes.
Gently fold in the crushed cookies.
Pour into two greased and floured 8-in.round cake pans.
Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes; remove from pans to wire rack to cool completely.
In a mixing bowl, beat sugar, shortening, milk and vanilla until smooth.
Frost cake.
If desired, decorate the top with cookie halves and the sides with crushed cookies
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Chef
