Cookies and Cream Torte
1 Package Betty Crocker Super Moist devil’s food cake mix
1 1/3 Cups water
1/2 Cup vegetable oil
3 Eggs
6 Chocolate sandwich cookies crushed
1 Tub Betty Crocker Whipped fluffy white ready-to-spread frosting
6 Chocolate sandwich cookies cut into 1/2-inch pieces
Heat oven to 350ºF. Grease and lightly flour jellyroll pan, 15 1/2×10 1/2×1 inch. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Bake 25 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Fold crushed cookies into frosting. 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 frosting mixture. Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.
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