Cookies& Cream Cake
Yield
servingsPrep
30 minCook
35 minReady
65 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | package |
cake mix, white
|
|
| 1 ¼ | cups |
water
|
|
| ⅓ | cup |
vegetable oil
|
|
| 3 | each |
egg whites
|
*
|
| 1 | cup |
oreo cookies
chopped |
*
|
| frosting | |||
| 3 | cups |
powdered sugar
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| cake | |||
| 1 | package |
cake mix, white
|
|
| 296 | ml |
water
|
|
| 79 | ml |
vegetable oil
|
|
| 3 | each |
egg whites
|
*
|
| 237 | ml |
oreo cookies
chopped |
*
|
| frosting | |||
| 7.1E+2 | ml |
powdered sugar
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
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.
