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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