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Cookies 'n Cream Torte

BettyCrocker Recipe by

Cookies 'n Cream Torte

Thanks to a packaged devil’s food cake mix, you can put this showstopping dessert together in 10 minutes! 12 servings

(1 comment)
  • Prep Time 15 min
  • Total Time 1 hr 45 min
  • Servings 0
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Ingredients

1
box Betty Crocker® SuperMoist® devil's food cake mix
Water,
vegetable oil and eggs called for on cake mix box
6
chocolate sandwich cookies, crushed
1
container Betty Crocker® Whipped fluffy white frosting
6
chocolate sandwich cookies, cut into 1/2-inch pieces

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
  • 2 Bake 25 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3 Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
  • 4 Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.
Tips  

Expert Tips

Whip up a variation to frosting! Stir crushed cookies into a 12-ounce container of frozen whipped topping (thawed) instead of the frosting, and spread over cake layers. Store covered in the refrigerator.

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