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1 package Betty Crocker SuperMoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
6 regular-size or 25 miniature creme-filled chocolate sandwich cookies, crushed
1 (12-ounce) container frozen whipped topping thawed or
3 cups Sweetened Whipped Cream
1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.
2- Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack, about 1 hour.
4- Fold crushed cookies into whipped topping. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the whipped topping mixture. Top with other half of cake; spread with remaining whipped topping mixture. Store covered in refrigerator.
Betty's Tip: Calling all cookie lovers! Garnish the top of the torte with mini chocolate sandwich cookies or regular-size chocolate sandwich cookies, cut into 1/2-inch pieces.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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