Cookies & Cream Cake
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 10 | each |
cookies
|
* |
| 1 ¼ | cups |
water
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | each |
egg whites
|
*
|
| 2 | each |
egg whites
|
*
|
| 1 | cup |
oreo cookies
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, white
|
|
| 1E+1 | each |
cookies
|
* |
| 296 | ml |
water
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 79 | ml |
vegetable oil
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
egg whites
|
*
|
| 2 | each |
egg whites
|
*
|
| 237 | ml |
oreo cookies
crushed |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies.
Mix at low speed until moistened.
Beat 2 minutes at high speed.
Stir in crushed cookies. Bake at 350℉ (180℃). for 25 to 35 minutes or until it tests done.
Cool layers. Frost.
