Cookies and Cream Torte

  • Prep 15 min
  • Total 1 hr 45 min
  • Servings 12

Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 6 creme-filled chocolate sandwich cookies, crushed
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 6 creme-filled chocolate sandwich cookies, cut into 1/2-inch pieces

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
  • 2
    Bake 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
  • 4
    Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.

  • You can easily crush the cookies by placing them in a resealable plastic food-storage bag and pressing with a rolling pin a few times. A food processor or blender also works well.
  • Whip up a variation to frosting! Stir crushed cookies into a 12-oz container of frozen whipped topping (thawed) instead of the frosting, and spread over cake layers. Store covered in refrigerator.

Nutrition Facts are not available for this recipe
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