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    Cookie-Sour Cream Cake

    1 cup Gold Medal all-purpose flour*
    3/4 cup sugar
    1/2 cup sour cream
    1/4 cup stick margarine or butter**, softened
    1/4 cup water
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 egg
    8 creme-filled sandwich cookies, coarsely chopped
    Sweetened Whipped Cream (below)


    Heat oven to 350 F. Grease and flour bottom and side of round pan, 8x1 1/2 or 9x1 1/2 inches.

    Beat all ingredients except cookies and Sweetened Whipped Cream in large bowl 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.

    Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely. Frost with Sweetened Whipped Cream, and garnish with additional cookies if desired.

    Sweetened Whipped Cream:
    3/4 cup whipping (heavy) cream
    2 tablespoons granulated sugar

    Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until stiff.

    **Spreads with at least 65% vegetable oil can be substituted.

    Need a bigger cake you can take? Simply grease and flour a rectangular pan, 13x9x2 inches. Then double all ingredients. Pour into the pan and bake 40 to 45 minutes.

    Makes 8 servings

    This recipe displayed with permission from General Mills, Inc.

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