Cookies ‘n Cream Torte

By newbaucher

Calling all cookie lovers! Garnish the top of the torte with mini chocolate sandwich cookies or regular-size chocolate sandwich cookies, cut into ½-in. pieces.

Ingredients

• 1 package Betty Crocker SuperMoist devil’s food cake mix
• 1 1/3 cups water
• ½ cup vegetable oil
• 3 eggs
• 6 regular-size or 25 miniature crème-filled chocolate sandwich cookies, crushed
• 1 container (12 oz) frozen whipped topping, thawed, or 3 cups Sweetened Whipped Cream

Details

Servings 12

Preparation

Step 1

Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 ½ x 10 ½ x 1 inch, with shortening. Make cake mix as iected on package, using water, oil, and eggs. Pour into pan.
Bake 27-33 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack, about 1 hour.
Fold crushed cookies into whipped topping. 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 whipped topping mixture. Top with other half of cake; spread with remaining whipped topping mixture. Stor covered in refrigerator.