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Cookie-sour Cream Cake

Author/Submitted by: Betty Crocker's Cookbook
Servings: 8
Categories: Cakes / Cookies / Desserts

1  cup  all-purpose flour*
3/4  cup  sugar
1/2  cup  sour cream
1/4  cup  margarine or butter, softened
1/4  cup  water
1/2  teaspoon  baking soda
1/2  teaspoon  baking powder
1    egg
8    cream-filled sandwich cookies
    *If using self-rising flour
    decrease baking soda to
1/4  teaspoon  and omit
    baking powder.

Heat oven to 350 degrees. Grease and flour round pan, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat all ingredients except cookies in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Coarsely chop cookies. Stir into batter. Pour into pan. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan and cool completely on wire rack. Frost with Sweetened Whipped Cream and garnish with additional cookies if desired. 8 SERVINGS; 350 CALORIES PER SERVING. Food Processor Directions: Place all ingredients except cookies in food processor. Cover and process 30 seconds or until smooth. Add whole cookies. Process using quick on-and-off motions until cookies are coarsely chopped.



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