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Cookies-and-Cream Cake

Cookies-and-Cream Cake
Field editor Pat Habiger of Spearville, Kansas shares this prize-winning recipe.
12 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/4 cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 8)
  • FROSTING:
  • 1/2 cup shortening
  • 4 to 4-1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Oreo cookies and crushed Oreo cookies, optional

Directions

  • In a large bowl, combine the cake mix, water, oil and egg whites;
  • beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently
  • fold in crushed cookies.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, beat the shortening, sugar, milk and vanilla in another
  • large bowl until smooth. Spread frosting between layers and over top
  • and sides of cake. Decorate the top with cookies and the sides with
© Taste of Home 2013

2 of 2

Cookies-and-Cream Cake (continued)

Directions (continued)

  • crushed cookies if desired. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 533 calories, 21 g fat (5 g saturated fat), 1 mg cholesterol, 354 mg sodium, 83 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013