Tuesday, November 12, 2013

Cookies and cream cake

1cup all-purpose flour 
3/4cup sugar
1/2cup sour cream  
1/4cup butter or margarine, softened 
1/4cup water
1/2teaspoon baking soda 
1/2teaspoon baking powder
8creme-filled chocolate sandwich cookies, coarsely chopped  (4-7 extra to add for decoration on top)

3/4cup whipping cream 
2tablespoons sugar 
1.Heat oven to 350°F. Grease and flour bottom and side of 8 round cake pan.
2.In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan.

3.Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.

4.In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired.

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