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Servings: 8
Prep Time: 20 Minutes
Cook Time: 35 Minutes

1. Heat oven to 350 degrees. Grease bottom and side of round pan, 8x1 1/2 or 9x1/2 inches, with shortening; lightly flour

2. Beat all ingredients except cookies and Sweetened Whipped Cream in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. 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



1 Serving: Calories 260 (Calories from Fat 100); Fat 11g

(Saturated 4g); Cholesterol 35mg; Sodium 240mg;

Carbohydrate 38g (Dietary Fiber 1g); Protein 3g



Lighter Cookie-Sour Cream Cake



For 7 grams of fat and 235 calories per serving, use fat-

free sour cream and reduced-fat creme-filled sandwich

cookies



Cookie Sour-Cream Layer Cake



Use 2 round pans or rectangular pan, 13x9x2 inches. Double all

ingredients (do not use a food processor). Bake rounds as directed

in step 3, or ractangle, 40 to 45 minutes. Makes 16 servings



Sweetened Whipped Cream

Prep: 5 minutes



For 1 cup whipped cream:



Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until stiff.