Cookies and Cream Cake

Cookies and Cream Cake

How do you make a moist delicious cake even better? Add cookies!

Prep Time

20

Minutes

Total Time

2:05

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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)
  • Calories 340
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 8 g,),
  • Cholesterol 60 mg;
  • Sodium 230 mg;
  • Total Carbohydrate 42 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.