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