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Chocolate Sandwich Cookie Cake

Enjoy this layered cake made using Gold Medal® all-purpose flour, chocolate sandwich cookies and egg with Betty Crocker® Whipped fluffy white frosting – a wonderful dessert!

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( 9 Ratings)

9 Ratings

5 Stars 56%

4 Stars 33%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 5 )

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Prep Time 30 min
Total Time 2 hr 10 min
Servings 8

Ingredients

1 1/4: cups Gold Medal® all-purpose flour

2/3: cup sugar

1/2: teaspoon baking soda

1/2: cup butter or margarine, softened

1/4: cup water

1: oz unsweetened baking chocolate, melted, cooled

1: egg

6: creme-filled chocolate sandwich cookies, coarsely broken

1: container (12 oz) Betty Crocker® Whipped fluffy white frosting

1/4: cup semisweet chocolate chips

1/2: teaspoon shortening

: Coarsely broken cookies, if desired

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Directions

1 Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
2 Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
3 Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
4 In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 240),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 13g, 13% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 260mg; 260%;
Total Carbohydrate: 68g; 68%
(Dietary Fiber 2g 2% Sugars 45g 45% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 8/21/2012 5:38:02 PM REPORT ABUSE CoraGregory said:

Rating:

No, this was not good. The "cake" is actually a very bland brownie. I do not recommend. I have the William-Sonoma Cookie Cake Pan. I thought this might be a goood recipe to use it but it's too bland. Nothing wow about it. I wish I would have eaten the oreos before wasting them in this cake!

This reply was: Helpful Inspiring

Posted 12/9/2011 8:23:04 PM REPORT ABUSE hey1144 said:

Rating:

For me this cake was a little weird, I followed the instructions but it didn't rise very much so I was barely able to cut it in half. Also when making the batter, the ending result is much more like cookie dough than cake batter I thought it may have needed more water or something like that. Altogether it was much more like on hard cookie with cream between but that may have been what they were going for. Next time I would probably use cocoa powder instead of the chocolate for the color, also add more Oreo cookies to the batter.

This reply was: Helpful Inspiring