Cookies and Creme Cake

Yield: 12 to 16 servings

Ingredients

• 1 (18.25 ounce) box DUNCAN HINES Moist Deluxe White Cake Mix
• 3 egg whites
• 1 1/3 cups water
• 2 tablespoons vegetable oil
• 1 cup creme-filled chocolate sandwich cookies (about 12), coarsely chopped
• 1 container DUNCAN HINES Butter Cream Frosting
• Additional cookies for garnish (optional)

Instructions

1. Heat oven to 350 degrees F. Grease and flour** two 9-inch round cake pans.
2. Combine cake mix egg whites, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened.
3. Beat at medium speed for 2 minutes. Fold in 1 cup cookies. Pour into prepared pans.
4. Bake for 28 to 31 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pans for 15 minutes.
6. Remove from pans and cool completely.
7. Fill and frost cake with frosting.
8. Garnish with additional cookies desired.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!

Attribution

Posted by Chyrel at Recipe Goldmine 2003/11/19 09:06.

Recipe by: Mary Ash