Chocolate Sandwich Cookie Cake

Author: Delia // Category: , , ,

Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 8 servings

1 1/4cups Gold Medal® all-purpose flour
2/3cup sugar
1/2teaspoon baking soda
1/2cup butter or margarine, softened
1/4cup water
1oz unsweetened baking chocolate, melted, cooled
6creme-filled chocolate sandwich cookies, coarsely broken
1container (12 oz) Betty Crocker® Whipped fluffy white frosting
1/4cup semisweet chocolate chips
1/2teaspoon shortening

Coarsely broken cookies, if desired

1.Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
2.Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
3.Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
4.In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.

Nutrition Information:

1 Serving: Calories 520 (Calories from Fat 240); Total Fat 26g (Saturated Fat 13g, Trans Fat 3 1/2g); Cholesterol 55mg; Sodium 260mg; Total Carbohydrate 68g (Dietary Fiber 2g, Sugars 45g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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