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Cookies& Cream Cake

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Recipe

 

Yield

servings

Prep

30 min

Cook

35 min

Ready

65 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
cake
1 package cake mix, white
1 ¼ cups water
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cup vegetable oil
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3 each egg whites
* Camera
1 cup oreo cookies
chopped
* Camera
frosting
3 cups powdered sugar
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¾ cup vegetable shortening
* Camera
1 teaspoon vanilla extract
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2 each egg whites
* Camera

Ingredients

Amount Measure Ingredient Features
cake
1 package cake mix, white
296 ml water
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79 ml vegetable oil
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3 each egg whites
* Camera
237 ml oreo cookies
chopped
* Camera
frosting
7.1E+2 ml powdered sugar
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177 ml vegetable shortening
* Camera
5 ml vanilla extract
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2 each egg whites
* Camera

Directions

Heat oven to 350℉ (180℃).

Grease and flour 2, 9 inch round cake pans.

In large bowl, combine all cake ingredients except crushed cookies at low speed until moistened; beat 2 minutes at highest speed.

Gently stir in crushed cookies.

Pour batter into prepared pans. Bake at 350~F for 25 to 35 minutes or until toothpick comes out clean.

Cool 10 minutes; remove from pans. Cool completely.

In small bowl, combine ½ cup of the powdered sugar, shortening, vanilla and 2 egg whites; blend well.

Beat in remaining powdered sugar until frosting is smooth and creamy.

Fill and frost cake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 107127% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 874mg 36%
Total Carbohydrate 64g 64%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 0% Vitamin C 1%
Calcium 25% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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