Ingredients
- 1 box white angel food cake mix
- 1 1/4 cup cold water
- 3 cup reduced-fat chocolate sandwich cookies, finely crushed
- 1 cup package fluffy white frosting mix
- 1/2 cup boiling water
- 6 cup reduced-fat chocolate sandwich cookies, cut in half
Preparation
Baking Directions:
1.Move oven rack to lowest position (remove other racks).
Heat oven to 350 degrees.
2In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed for 30 seconds.
Beat on medium speed 1 minute.
Carefully fold crushed cookies into batter.
Pour into ungreased 10-inch angel food (tube) cake pan.
(Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
3.Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky.
Do not underbake.
Immediately turn pan upside down onto heatproof bottle or funnel until cake is completely cool, about 2 hours.
4.Run knife around edge of cake; remove from pan.
Place on serving plate.
5.In small glass or metal bowl, beat frosting mix and boiling water on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
Frost cake; garnish with sandwich cookie halves.
