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Directions. In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans. Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans.
Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan. Pour the rest of the cake batter on top of the cookies, smoothing it evenly. Bake for 45 minutes, then cool completely. Invert the cake onto a wire rack set on top of a baking tray.
If you like cookies-and-cream ice cream, you’ll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. —Pat Habiger, Spearville, Kansas In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes.
—Pat Habiger, Spearville, Kansas In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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