Cookies 'n Cream Cake

 

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

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.