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    Cookies 'n' Cream Cake


    Source of Recipe


    Cindy Colby, Park Ridge, IL

    List of Ingredients




    1 package (about 18 ounces) white cake mix without pudding in the mix
    1 package (4-serving size) white chocolate-flavor instant pudding and pie filling mix
    1 cup vegetable oil
    4 egg whites
    1/2 cup milk
    20 chocolate sandwich cookies, coarsely chopped
    1/2 cup semisweet chocolate chips
    1 teaspoon shortening
    4 chocolate sandwich cookies, cut into quarters for garnish

    Recipe



    1. Preheat oven to 350°F. Spray 12-cup bundt pan with nonstick cooking spray.

    2. Beat cake mix, pudding mix, oil, egg whites and milk in large bowl with electric mixer at medium speed 2 minutes or until ingredients are well blended. Stir in chopped cookies; spread in prepared pan.

    3. Bake 50 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely.

    4. Combine chocolate chips and shortening in small microwavable bowl. Microwave at HIGH (100% power) 1 minute; stir. Microwave at 15 second intervals, as necessary, stirring until melted and smooth. Drizzle glaze over cake and garnish with quartered cookies.


 

 

 

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