You can use your favorite variety of cream-filled chocolate sandwich cookies (Oreos) for this easy-to-make cake. It also can be doubled and baked in a 9x13-inch pan.
Ingredients: 1 cup all-purpose flour, 3/4 cup granulated 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 (or more)cream-filled chocolate sandwich cookies.
Sweetened Whipped Cream: 3/4 cup whipping cream, 2 tablespoons granulated or powdered sugar.
Instructions: Place the cookies in a resealable plastic bag and crush with a hammer or a rolling pin into bite-size pieces; set aside. Preheat oven to 350 degrees.
Grease and flour an 8x1 1/2 or 9x1 1/2 inch round cake pan (or a 9x13 inch pan if doubling the recipe).
Sift the flour into a large mixing bowl; add all other ingredients except cookies. Beat on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir cookies into batter and pour into prepared pan.
Bake 30-35 minutes (40-45 for 9x13-inch) or until cake springs back when touched lightly in center. Cool 10 minutes on wire rack before removing from pan and allowing to cool completely. (To invert cake: place plate over cake and flip over so that cake is on plate, then place a serving plate over cake and flip once more.)
For 9x13-inch cake, do not invert.
Make Sweetened Whipped Cream: Pour whipping cream and sugar in chilled medium mixing bowl. Attach chilled beaters to mixer and beat until stiff peaks form. Spread over top of cake. Place extra cookies (or/and crumbs) on top of whipped cream in design of choice. If making the 9x13-inch, double this recipe also.
"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, NY, 1990.
"Let's Bake a Cake!"
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