Cookies and Cream Cake

by Kathleen Morrison

Servings: 12 servings

INGREDIENTS

1 pkg. white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup creamed filled chocolate sandwich cookies, crushed

Frosting:
4 cups confectioner's sugar
1/2 cup shortening
1/4 cup milk
1 tsp. vanilla extract additional chocolate cookies, halved and/or crushed

INSTRUCTIONS

In a large mixing bowl, combine cake mix, water, oil and egg whites. Beat on low speed until moistened; beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 8-inch round cake pans. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. In a mixing bowl, beat sugar, shortening, milk and vanilla until smooth. Frost cake. If desired, decorate the top with cookie halves and the sides with crushed cookies.

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Tagged: cakes, desserts, oreocake add tags

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