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Cookies and Cream Cake


1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 8)

FROSTING
1 4 to 4-1/2 cups confectioners' sugar
1/2 cup shortening
1/4 cup milk
1 teaspoon vanilla extract
Additional cream-filled chocolate sandwich cookies, halved and/or crushed, optional

In a large mixing bowl, combine cake mix, water, oil and egg whites. Beat on low speed until moistened; beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 8-in. round cake pans. Bake at 350 F for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. In a mixing bowl, beat sugar, shortening, milk and vanilla until smooth. Frost cake. If desired, decorate the top with cookie halves and the sides with crushed cookies.

Yield: 12 servings.




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