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
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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.