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Title: Large Cookie-Sour Cream Cake
Categories: American Nut Microwave
Yield: 16 Servings
| 2 | c | All-purpose flour* |
| 1 1/2 | c | Sugar |
| 1 | c | Sour cream |
| 1/2 | c | Margarine or butter, softened |
| 1/2 | c | Water |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 2 | Eggs | |
| 16 | Cream-filled sandwich cookie |
*if using self-rising flour Decrease baking soda to 1/2 ts And omit Baking powder.
Use your favorite cream-filled cookie in this cake. It takes about. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches. Beat all ingredients except cookies in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Coarsely chop cookies. Stir into batter. Pour into pan.Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan and cool completely on wire rack. Frost with Sweetened Whipped Cream and garnish with additional cookies if desired. 16 SERVINGS; 350 CALORIES PER SERVING. Food Processor Directions: Place all ingredients except cookies in food processor. Cover and process 30 seconds or until smooth. Add whole cookies. Process using quick on-and-off motions until cookies are coarsely chopped.
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