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Large Cookie-sour Cream Cake

Author/Submitted by: Betty Crocker's Cookbook
Servings: 16
Categories: Cakes / Cookies / Desserts

Ingredients:
2  cup  all-purpose flour*
1 1/2  cups  sugar
1  cup  sour cream
1/2  cup  margarine or butter, softened
1/2  cup  water
1  teaspoon  baking soda
1  teaspoon  baking powder
2    eggs
16    cream-filled sandwich cookies
    *If using self-rising flour
    decrease baking soda to
1/2  teaspoon  and omit
    baking powder.

Directions:
Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 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 40 to 45 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. 16 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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