Ingredients
Cookie-Sour Cream Cake
Prep: 20min; Bake: 35 min
Makes 8 servings
1 cup all-purpose flour
3/4 cup sugar
1/2 cup sour cream
1/4 cup margarine or butter, softened
1/4 cup water
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
8 cream-filled sandwich cookies, coarsely
Chopped
1 cup Sweetened Whipped Cream (below)
If desired
Instructions
1. Heat oven to 350 degrees. Grease bottom and side of
Round pan, 8×1 1/2 or 9×1/2 inches, with shorten-
Ing; lightly flour
2. Beat all ingredients except cookies and Sweet-
Need Whipped Cream in large bowl with electric
Mixer on low speed 30 seconds, scraping bowl con-
Stantly. Beat on high speed 2 minutes, scraping bowl
Occasionally. Stir in cookies. Pour into pan
3. 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 comepletely
4. Frost top of cake with Sweetened Whipped
Cream. Garnish with additional cookies if desired
*If using self-rising flour, omit baking powder and decrease baking
Soda to 1/4 teaspoon
**Spreads with at least 65%vegetable oil can be substituted
