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Cookies’n Cream Cake in Stoneware Fluted Pan


Legacy Member
Staff member
Apr 14, 2004

Cookies’n Cream Cake

12 crème-filled chocolate sandwich cookies, coarsely chopped
1 package (18.25 oz) white cake mix
¾ cup water
½ cup sour cream
3 egg whites
2 tablespoons vegetable oil

6 crème-filled chocolate sandwich cookies, coarsely chopped
1 ½ cups powdered sugar
¼ cup sour cream
3 tablespoons butter or margarine, softened

1. Preheat oven to 325F. Brush Stoneware Fluted Pan with canola or vegetable oil. 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 4evenly 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 better 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.