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| 1 | cup Gold Medal® all-purpose flour |
| 3/4 | cup sugar |
| 1/2 | cup sour cream |
| 1/4 | cup butter or margarine, softened |
| 1/4 | cup water |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| 1 | egg |
| 8 | creme-filled chocolate sandwich cookies, coarsely chopped |
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| 3/4 | cup whipping cream |
| 2 | tablespoons sugar |
| 1. | Heat oven to 350°F. Grease and flour bottom and side of 8- or 9-inch round cake pan. In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan. |
| 2. | Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour. |
| 3. | In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired. |
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| Rise to the occasion! If using self-rising flour, decrease baking soda to 1/4 teaspoon and leave out the baking powder. |
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| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
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| Need a bigger cake you can take? Simply grease and flour a 13x9-inch pan. Then double all ingredients, pour into the pan and bake 40 to 45 minutes. |
Nutrition Information:
340 ( 160 ); 18 g ( 8 g); 60 mg; 230 mg; 42 g ( 1 g); 4 g 12 %; 0%; 6 %; 6 %