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    Cookies and Cream Torte


    Source of Recipe


    Internet

    List of Ingredients




    1 Package Betty Crocker® Super Moist® 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



    Heat oven to 350ºF. Grease and lightly flour jellyroll 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.
    Bake 25 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
    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.
    Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.

 

 

 

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