• 8servings
  • 125minutes
  • 340calories

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Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 cup Gold Medal® all-purpose flour

  3. 3/4 cup sugar

  4. 1/2 cup sour cream

  5. 1/4 cup butter or margarine, softened

  6. 1/4 cup water

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon baking powder

  9. 1 egg

  10. 8 creme-filled chocolate sandwich cookies, coarsely chopped

  11. Sweetened Whipped Cream

  12. 3/4 cup whipping cream

  13. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease and flour bottom and side of 8- or 9-inch round cake pan. In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan.

  2. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.

  3. In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired.


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