Cookies 'n Cream Cake

Prep Time

Minutes

Total Time

2:05

Hrs:Mins

Makes

servings

(9 ratings)

Member Reviews (0)

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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

Sweetened Whipped Cream

3/4	cup whipping cream
2	tablespoons sugar

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.
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.
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.

Substitution

Rise to the occasion! If using self-rising flour, decrease baking soda to 1/4 teaspoon and leave out the baking powder.

Success

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Success

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:

1 Serving (1 Serving)

Percent Daily Value*:

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

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