Chocolate Sandwich Cookie Cake
Recipe from Betty Crocker

Try this chocolate cake recipe made with Betty Crocker® Whipped fluffy white frosting from Betty Crocker.


Chocolate Sandwich Cookie Cake

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 2 hrs 10 mins
Related Categories: Cake, Chocolate Cake, Chocolate Cake
 
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Ingredients
  • 1 1/4   cups
    Gold Medal® all-purpose flour
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  • 2/3   cup
    sugar
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  • 1/2   teaspoon
    baking soda
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  • 1/2   cup
    butter or margarine, softened
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  • 1/4   cup
    water
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  • 1   oz
    unsweetened baking chocolate, melted, cooled
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  • 1 
    egg
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  • 6 
    creme-filled chocolate sandwich cookies, coarsely broken
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  • 1  container (12 oz)
    Betty Crocker® Whipped fluffy white frosting
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  • 1/4   cup
    semisweet chocolate chips
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  • 1/2   teaspoon
    shortening
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  •  
    Coarsely broken cookies, if desired
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Directions
1.
Heat oven to 375 degrees F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
2.
Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
3.
Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
4.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.
Nutrition information
Calories 520 (Calories from Fat 240); Total Fat 26g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 45g); Protein 4g. Daily Values: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 10%. Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 5 Fat. Carbohydrate Choices: 4 1/2. Percent Daily Values are based on a 2,000 calorie diet
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