Tuesday, March 6, 2012


In honor of Oreo's 100th Birthday today
Cookies 'N Cream Cake

12 crème-filled chocolate sandwich cookies, coarsely chopped
1 package white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbs vegetable oil
6 crème-filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbs butter, softened
Preheat oven to 325 degrees. Spray fluted cake pan with nonstick cooking spray. For cake, coarsely chop cookies, set aside. Combine cake mix, water, sour cream, egg whites and oil; mix according to package directions.
Pour half of the batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.
Bake 50-55 minutes or until center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto cooling rack; remove pan. Cool completely.
For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered in refrigerator
Yields 16 servings.

No comments:

Post a Comment