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1. Preheat oven to 325. Spray Stoneware Fluted Pan with nonstick cooking spray. For cake, coarsely chop cookies using Crinkle Cutter; set aside. Combine cake mix, water, sour cream, egg whites and oil in Classic Batter Bowl; mix according to package directions.
2. Pour half of batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.
3. Bake 50-55 minutes or until Cake Tester inserted near center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto Nonstick Cooling Rack; remove pan. Cool completely.
4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter in Small Batter Bowl; beat until smooth. Ice top of cake allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in refrigerator.