COOKIES 'N CREAM CAKE
1 cup flour
1/2 cup sugar
1/4 cup Splenda*
1/2 cup light sour cream
1/4 cup light butter, softened
1/4 cup water
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1 tsp. vanilla extract
8 reduced fat creme-filled chocolate cookies, chopped (such as Oreos)
2 cups fat free Cool Whip
1. Heat oven to 350ยบ. Spray a 9-inch round pan with nonstick cooking spray
2. In a large bowl, combine flour, sugar, Splenda, sour cream, light butter
water, baking soda, baking powder, egg and vanilla; beat with electric
mixer on low speed for 30 seconds. Beat on high speed for 2 minutes.
Reserve 2 tbsp. of the cookie pieces; stir remaining cookie pieces into
batter. Spread batter in prepared pan.
3. Bake 30 to 35 minutes or until cake tests done. Cool cake in pan 10
minutes, then remove to a wire rack to cool completely. Spread cooled cake
with Cool Whip. Crush reserved 2 tbsp. cookie pieces into fine crumbs;
sprinkle on cake. Yield: 8 servings.
*Useful Tip: If you choose to not use the Splenda use sugar instead.
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