Cake Recipes

About 20 chocolate cream-filled sandwich cookies
1 (18.25-ounces) package white cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy (or whipping) cream

1. In a food processor, process enough cookies to make 2 1/3 cups crumbs. Set aside.
2. Preheat the oven to 350*F (175*C). Generously grease and flour two 9-inch round cake pans. Set aside.
3. In a large mixing bowl, beat the cake mix, water, oil and eggs for 3 minutes with an electric mixer on medium speed. Stir in 1 cup of the cookie crumbs. Divide batter evenly between the prepared pans.
4. Bake for 30 to 35 minutes or until cake tests done with a wooden pick inserted in center comes out clean. Cool cakes on wire racks for 10 minutes. Remove and cool cakes completely on wire racks.
5. Meanwhile, in a large mixing bowl, beat the cream with the electric mixer on high speed until stiff peaks form. Fold in 1 cup of the remaining cookie crumbs. Chill.
6. Carefully slice the two cake layers into four by cutting in half horizontally, using a large, sharp serrated bread knife or a long piece of unflavored dental floss. Fill and frost cake layers with the whipped cream mixture. Sprinkle the top of cake with remaining 1/3 cup cookie crumbs. Refrigerate until ready to serve. Store any unused portion in the refrigerator.

Makes 12 to 14 servings.