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Cookies and Cream Cake

  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 8

How do you make a moist delicious cake even better? Add cookies! MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • Rise to the occasion! If using self-rising flour, decrease baking soda to 1/4 teaspoon and leave out the baking powder.
  • To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
160
% Daily Value
Total Fat
18 g
Saturated Fat
8 g
Cholesterol
60 mg
Sodium
230 mg
Potassium
80 mg
Total Carbohydrate
42 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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