BCL - Cookies 'n Cream Cake You Have To Try

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Cookies 'n Cream Cake

"Very good, simple cake to make. Always gets a lot of attention."

Ingredients :

1 (18.25 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
3/4 cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H25M

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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