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Cookies 'n Cream Torte




Source of Recipe


Betty Crocker®


List of Ingredients




1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
6 chocolate sandwich cookies, crushed
1 tub Betty Crocker® Whipped fluffy white ready-to-spread frosting
6 chocolate sandwich cookies, cut into 1/2-inch pieces


Recipe



1. Heat oven to 350ºF. Grease and lightly flour jelly roll pan, 15 1/2x10 1/2x1 inch. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 25 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
4. Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.