If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. —Pat Habiger, Spearville, Kansas
Cookies-and-Cream Cake
Cookies-and-Cream Cake
Prep Time
25 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 1 package white cake mix (regular size)
- 1-1/4 cups water
- 1/3 cup canola oil
- 3 large egg whites
- 10 Oreo cookies, coarsely crushed (about 1 cup)
- FROSTING:
- 1/2 cup shortening
- 4 to 4-1/2 cups confectioners' sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- Whole 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 in 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. If desired, decorate the top with whole cookies and the sides with crushed cookies.
Nutrition Facts
1 piece: 533 calories, 21g fat (5g saturated fat), 1mg cholesterol, 354mg sodium, 83g carbohydrate (60g sugars, 1g fiber), 3g protein.
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