Cookies 'n Cream Cake Best Dishes

Monday, February 21, 2011

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Cookies 'n Cream Cake

"Very proper, simple cake to make. Always receives quite a few attention."

Ingredients :

1 (18.25 ounce) package deal white cake blend
1 1/four cups water
1/three cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
3/4 cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H25M

Preheat oven to 350 stages F (175 degrees C). Grease and flour two 9 inch spherical cake pans.
In a massive bowl, blend the cake blend, water, oil, and three egg whites with an electric mixer on excessive speed for two minutes. Gently stir in overwhelmed cookies. Pour batter into the prepared pans.
Bake for 25 to 35 mins within the preheated oven, or until a knife inserted inside the middle of the cake comes out easy. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
To Make Frosting: In a small bowl, very well combo the half cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in last confectioners' sugar till creamy. Frost the cake, and garnish with last cookies.

Notes :

Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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