Cookies and Cream Angel Cake

• Prep Time 15 min
• Total Time 3 hr 2 min
• Servings 12
•  

• Ingredients

  1

  package Betty Crocker™ white angel food cake mix

  1 1/4 

   

  
  

  cups cold water

  3

  reduced-fat chocolate sandwich cookies, finely crushed

  1

  package Betty Crocker™ fluffy white frosting mix

  1/2

  cup boiling water

  6

  reduced-fat chocolate sandwich cookies, cut in half 

  Directions

  • 1 Move oven rack to lowest position. Heat oven to 350°F.  
  • 2 Beat cake mix and cold tap water in large (4-quart) glass or metal bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter. Pour into ungreased angel food (tube) pan. Gently cut through batter in pan using metal spatula or knife.
  • 3 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape.) Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
  • 4 Beat frosting mix and boiling water in small glass or metal bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
  • 5 Frost cake, and garnish with sandwich cookie halves.
  •  
  • Saurce. .bettycrocker 

   

   

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Oatmeal-Chocolate Chip Cookies

• Prep Time 1 hr 5 min
• Total Time 1 hr 5 min
• Servings 42
•  

• Ingredients

  1 1/2

  cups packed brown sugar

  
  

  1

  cup butter or margarine, softened

  1

  teaspoon vanilla

  1

  egg

  2

  cups quick-cooking oats

  1 1/2

  cups Gold Medal™ all-purpose or unbleached flour

  1

  teaspoon baking soda

  1/4

  teaspoon salt

  1

  cup semisweet chocolate chips (6 oz)

  1

  cup chopped nuts, if desired
  

  Directions

  • 1 Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • 2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 3 Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
  • Saurce.  bettycrocker

   

   

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