Cookies-and-Cream Cake Recipe

Cookies-and-Cream Cake Recipe photo by Taste of Home

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Field editor Pat Habiger of Spearville, Kansas shares this prize-winning recipe.

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Cookies-and-Cream Cake Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 12 Servings

25 30 55

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 crushed cookies if desired. Yield: 12 servings.

Nutritional 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.

Originally published as Cookies-and-Cream Cake in Taste of Home June/July 1996, p67