Cookies 'n' Cream Cake

By á-48374

Ingredients

• Cake
• 12 crème-filled chocolate sandwich cookies, coarsely chopped
• 1 package (18.25 ounces) white cake mix
• 3/4 cup water
• 1/2 cup sour cream
• 3 egg whites
• 2 tablespoons vegetable oil
• Icing
• 6 crème-filled chocolate sandwich cookies, coarsely chopped
• 1 1/2 cups powdered sugar
• 1/2 cup sour cream
• 3 tablespoons butter or margarine, softened

Preparation

Step 1

Preheat oven to 325 degrees. Spray fluted pan with nonstick cooking spray. Combine cake mix, water, sour cream, egg whites and oil in bowl; mix according to package.

Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.

Bake 50-55 minutes or until cake tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto cooking rack; remove pan. Cool completely.

For icing, combine powdered sugar, sour cream and butter in a small bowl; beat until smooth. Ice top of cake, allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.