Back Of The Box - Cake Recipes

Double Berry Layer Cake

1 package Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
2/3 cup strawberry jam
2-1/2 cups fresh blueberries, rinsed, drained
1 container (8 ounces) frozen whipped topping, thawed
Fresh strawberry slices for garnish

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cakes following package directions for basic recipe.

Place one cake layer on serving plate. Spread with 1/3 cup strawberry jam. Arrange 1 cup blueberries on jam. Spread half the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top.

Repeat with remaining 1/3 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Refrigerate until ready to serve. Makes 12 to 16 servings

Strawberry Raspberry Cake

1 package Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
2 ounces white chocolate baking bar, grated, divided
1/2 cup red raspberry jam
1 container Duncan Hines Creamy Home-Style Classic Vanilla Frosting
Red raspberries (optional)

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare cake mix as directed on package. Stir in 1/2 cup grated chocolate. Set aside remaining chocolate for garnish. Bake at 350° for 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.

Place one cake layer on serving plate. Spread with jam. Top with second cake layer. Frost sides and top of cake with frosting. Garnish with remaining grated chocolate and raspberries. Makes 12 to 16 servings

Chocolate Chip Cookie Cake

1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 package (12 ounces) semisweet chocolate chips
1-1/2 cups finely chopped pecans
Confectioners' sugar for garnish

Preheat oven to 350°. Grease and flour 10-inch bundt pan. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in chocolate chips and pecans.

Pour into prepared pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners' sugar, if desired. Makes 12 to 16 servings

Spice Cake with Rum Caramel Sauce

1 package Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup prepared caramel topping
1 tablespoon rum or water
1 teaspoon ground cinnamon
1/2 cup milk chocolate English toffee chips
Whipped cream for garnish

Preheat oven to 350°. Grease and flour 13×9-inch pan. Prepare and bake cake as directed on package. Cool cake 10 minutes. Combine topping, rum and cinnamon in small bowl.

Spread over warm cake. Top with chips. Serve warm with whipped cream, if desired. Makes 12 to 16 servings

Pumpkin Streusel Cake

Streusel
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/3 cup butter or margarine, softened
1 cup chopped nuts

Cake
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 can (16 ounces) solid pack pumpkin
3 eggs
1/4 cup butter or margarine, softened

Preheat oven to 350°. For streusel, combine sugar and cinnamon in small bowl. Cut in 1/3 cup butter with pastry blender or 2 knives. Stir in nuts; set aside.

For cake, combine cake mix, pumpkin, eggs and 1/4 cup butter in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Spread half of batter into ungreased 13×9-inch pan. Sprinkle half of streusel over batter.

Spread remaining batter over streusel. Top with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Makes 12 to 16 servings

Chocolate Banana Cake

Cake
1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
3 eggs
1-1/3 cups milk
1/2 cup vegetable oil

Topping
1 package (4-serving size) banana cream instant pudding and pie filling mix
1 cup milk
1 cup whipping cream, whipped
1 medium banana
Lemon juice
Chocolate sprinkles for garnish

Preheat oven to 350°. Grease and flour 13×9×2-inch pan. For cake, combine cake mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. Bake at 350° for 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely.

For topping, combine pudding mix and milk in large bowl. Stir until smooth. Fold in whipped cream. Spread on top of cooled cake. Slice banana; dip in lemon juice and arrange on top. Garnish with chocolate sprinkles. Refrigerate until ready to serve. Makes 12 to 16 servings

Strawberry Pound Cake

1 package Duncan Hines Moist Deluxe Strawberry Supreme Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 cup mini semisweet chocolate chips
2/3 cup Duncan Hines Creamy Home-Style Chocolate Buttercream Frosting

Preheat oven to 350°. Grease and flour 10-inch bundt pan. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes.

Stir in chocolate chips. Pour into prepared pan. Bake at 350° for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.

Place frosting in 1-cup glass measuring cup. Microwave at high for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake. Makes 12 to 16 servings

Hot Fudge Sundae Cake

1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1/2 gallon brick vanilla ice cream

Fudge Sauce
1 can (12 ounces) evaporated milk
1-1/4 cups sugar
4 squares (1 ounce each) unsweetened chocolate
1/4 cup (1/2 stick) butter or margarine
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
Whipped cream and maraschino cherries for garnish

Preheat oven to 350°. Grease and flour 13×9×2-inch pan. Prepare, bake and cool cake following package directions. Remove cake from pan. Split cake in half horizontally. Place bottom layer back in pan. Cut ice cream into even slices and place evenly over bottom cake layer (use all the ice cream). Place remaining cake layer over ice cream. Cover and freeze.

For fudge sauce, combine evaporated milk and sugar in medium saucepan. Cook, stirring constantly, over medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Add unsweetened chocolate and stir until melted. Beat over medium heat until smooth. Remove from heat. Stir in butter, vanilla extract and salt.

Cut cake into squares. For each serving, place cake square on plate; spoon hot fudge sauce on top. Garnish with whipped cream and maraschino cherry. Makes 12 to 16 servings

Butter Pecan Banana Cake

Cake
1 package Duncan Hines Moist Deluxe® Butter Recipe Golden Cake Mix
4 eggs
1 cup mashed ripe bananas (about 3 medium)
3/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans

Frosting
1 cup coarsely chopped pecans
1/4 cup (1/2 stick) butter or margarine
1 container Duncan Hines Vanilla Frosting

Preheat oven to 325°. Grease and flour 10-inch bundt or tube pan. For cake, combine cake mix, eggs, bananas, oil, sugar, milk and vanilla extract in large mixing bowl. Beat at low speed with electric mixer until moistened.

Beat at medium speed for 2 minutes. Stir in 1 cup chopped pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.

For frosting, place 1 cup coarsely chopped pecans and butter in skillet. Cook on medium heat, stirring until pecans are toasted. Combine nut mixture and frosting in small bowl. Cool until spreading consistency. Frost cake. Makes 12 to 16 servings

Festive Spirit Pound Cake

Cake
1 pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
1/2 cup boiling water
1 tbsp instant coffee granules
1/2 cup Irish Cream Liqueur
1 tsp almond extract
1 tsp vanilla extract
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1/2 cup (1 stick) butter or margarine

Irish Cream Glaze
1 tsp instant coffee granules
2 tbsp boiling water
1 tbsp Irish Cream Liqueur
1/6 cup confectioner's sugar
1/4 to 1/2 cup slivered toasted almonds

Preheat oven to 350°. Grease and flour 10-inch Bundt pan. Combine water and coffee granules in small bowl; stir to dissolve. Cool. Add liqueur and extracts; set aside.

Combine cake mix and pudding in large bowl. Add coffee mixture, eggs and margarine. Beat at medium speed for 4 minutes. Pour into prepared pan.

Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Remove cake from pan; cool on cooling rack 30 minutes.

While cake is cooling, prepare glaze. In small bowl, dissolve coffee granules in boiling water. Add liqueur and sugar; stir until smooth. Brush cake with glaze; sprinkle with toasted almonds. Cool completely. Served with whipped cream if desired. Makes 12 to 16 servings.

Chocolate Dream Torte

1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1 (6-ounce) package semisweet chocolate chips, melted
1 (8-ounce) container frozen nondairy whipped topping, thawed
1 container Duncan Hines Creamy Home-Style Milk Chocolate Frosting
3 tablespoons finely chopped dry-roasted pistachios

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package for basic recipe.

For chocolate hearts garnish, spread melted chocolate to 1/8-inch thickness on waxed-paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set. Refrigerate until firm. Push out heart shapes. Set aside.

To assemble, split each cake layer in half horizontally. Place one split cake layer on serving plate. Spread one third of whipped topping on top. Repeat with remaining layers and whipped topping, leaving top plain.

Frost sides and top with frosting. Sprinkle pistachios on top. Position chocolate hearts by pushing points down into cake. Refrigerate until ready to serve.

Chocolate Strawberry Dream Torte - Omit semisweet chocolate chips and chopped pistachios. Proceed as directed through step 2. Fold 1-1/2 cups chopped fresh strawberries into whipped topping in large bowl.

Assemble as directed, filling torte with strawberry mixture. Frost with milk chocolate frosting, and garnish cake with strawberry fans and mint leaves, if desired. Makes 12 to 16 servings

Coconut Cupcakes

1 package Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix
3 eggs
1 cup (8 ounces) dairy sour cream
2/3 cup cream of coconut
1/4 cup (1/2 stick) butter or margarine, softened
2 containers (16 ounces each) Duncan Hines Creamy Home-Style Coconut Supreme Frosting

Preheat oven to 375°. Place paper liners into 36 standard (2-1/2-inch) muffin cups. Combine cake mix, eggs, sour cream, cream of coconut and butter in large bowl. Beat at low speed with electric mixer until blended.

Beat at medium speed 4 minutes. Fill paper liners half full. Bake at 375° for 17 to 19 minutes or until toothpick inserted into centers comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes. Garnish with toasted coconut, if desired.

To toast coconut, spread evenly on baking sheet. Bake at 350° for 3 minutes. Stir and bake 1 to 2 minutes longer or until golden brown. Makes 36 cupcakes

Chocolate Toffee Crunch Fantasy

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
12 bars (1.4 ounces each) chocolate covered toffee bars, divided
3 cups whipping cream, chilled

Preheat oven to 350°. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bars into pea-size pieces. Whip cream until stiff peaks form. Fold candy pieces into whipped cream.

To assemble, place one split cake layer on serving plate. Spread 1-1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

Note - To quickly chop toffee candy bars, place a few bars in food processor fitted with steel blade. Pulse several times until pea-size pieces form. Repeat with remaining candy bars. Makes 12 servings

Delicate White Chocolate Cake

1 package Duncan Hines Moist Deluxe White Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 egg whites
1 cup water
1/2 cup vegetable oil
5 ounces finely chopped white chocolate
1 cup cherry preserves
8 drops red food coloring (optional)
2 cups whipping cream, chilled
2 tablespoons confectioners' sugar
Maraschino cherries for garnish
1 ounce white chocolate shavings for garnish

Preheat oven to 350°. Cut waxed paper circles to fit bottoms of three 9-inch round cake pans. Grease bottoms and sides of pans. Line with waxed paper circles.

Combine cake mix, pudding mix, egg whites, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in chopped white chocolate. Pour into prepared pans.

Bake at 350° for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto cooling racks. Peel off waxed paper. Cool completely.

Combine cherry preserves and food coloring, if desired. Stir to blend color. Beat whipping cream in large bowl until soft peaks form. Add sugar gradually. Beat until stiff peaks form.

To assemble, place one cake layer on serving plate. Spread 1/2 cup cherry preserves over cake. Place second cake layer on top. Spread with remaining preserves. Place third cake layer on top.

Frost side and top of cake with whipped cream. Decorate with maraschino cherries and white chocolate shavings. Refrigerate until ready to serve. Makes 12 to 16 servings

Della Robbia Cake

1 package Duncan Hines Angel Food Cake Mix
1-1/2 teaspoons grated lemon peel
1 cup water
6 tablespoons granulated sugar
1-1/2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Few drops red food coloring
6 cling peach slices
6 medium strawberries, sliced

Preheat oven to 375°. Prepare cake mix as directed on package, adding lemon peel. Bake and cool cake as directed on package. Combine water, sugar and cornstarch in small saucepan.

Cook on medium-high heat until mixture thickens and clears. Remove from heat. Stir in lemon juice, vanilla extract and food coloring. Alternate peach slices with strawberry slices around top of cake. Pour glaze over fruit and top of cake.

Note - For angel food cakes, always use a totally grease-free cake pan to get the best volume. Makes 12 to 16 servings

Holiday Fruit Cake

1 lb diced candied mixed fruits
8 oz candied cherries
4 oz candied pineapple
1 1/2 cups chopped nuts
1 cup raisins
1/2 cup all-purpose flour
1 pkg Duncan Hines Moist Deluxe Spice Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
3 large eggs
1/2 cup vegetable oil
1/4 cup water
Light corn syrup, heated

Preheat oven to 300º. Grease 10-inch tube pan. Line bottom with aluminum foil. Reserve 1/4 cup each assorted candied fruits and nuts for garnish, if desired. Combine remaining candied fruits, nuts and raisins in large bowl. Toss with flour until evenly coated. Set aside.

Combine cake mix, pudding mix, eggs, oil and water in large mixing bowl. Beat at medium speed with electric mixer for 3 minutes (batter will be very stiff). Stir in candied fruit mixture. Spread in prepared pan.

Bake 2 hours or until toothpick inserted in center comes out clean. Cool completely in pan. Invert onto serving plate. Peel off foil. Brush cake with hot corn syrup and decorate with reserved candied fruit pieces and nuts, if desired. To store, wrap in aluminum foil or plastic wrap, or place in airtight container. Makes 20 to 24 servings.

Caramel Pecan Spice Cakes

Cake
1 package Duncan Hines Moist Deluxe Spice Cake Mix
1 package (4-serving size) vanilla instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
1-1/2 cups pecan pieces, toasted and finely chopped

Caramel Glaze
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons whipping cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
Pecan halves, for garnish
Maraschino cherry halves, for garnish

Preheat oven to 350°. Grease and flour two 8-1/2×4-1/2×2-1/2-inch loaf pans. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in toasted pecans.

Pour batter into pans. Bake at 350° for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right sides up. Cool completely.

For caramel glaze, combine butter, brown sugar, granulated sugar and whipping cream in small heavy saucepan. Bring to a boil on medium heat; boil 1 minute. Remove from heat; cool 20 minutes.

Add confectioners' sugar and vanilla extract; blend with wooden spoon until smooth and thick. Spread evenly on cooled loaves. Garnish with pecan halves and maraschino cherry halves before glaze sets. Makes 24 servings

Butterscotch Pudding Cake

1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 (15-3/4-ounce) can prepared butterscotch pudding
3 eggs
3 tablespoons vegetable oil
1-1/3 cups water
1-1/2 cups chopped pecans
1 (12-ounce) package butterscotch chips

Preheat oven to 325°. Grease and flour 13×9-inch pan. Combine cake mix, pudding, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.

Top with pecans and chips. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Makes 12 to 16 servings

Carrot Cake

1 package Duncan Hines Moist Deluxe Yellow Cake Mix
2 cups grated fresh carrots
1 (8-ounce) can crushed pineapple with juice, undrained
1/2 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup finely chopped pecans
2 teaspoons ground cinnamon
1 container Duncan Hines Cream Cheese Frosting

Preheat oven to 350°. Grease and flour 13×9-inch pan. Combine cake mix, carrots, pineapple with juice, water, eggs, oil, pecans and cinnamon in large mixing bowl. Beat at low speed with electric mixer until moistened.

Beat at medium speed for 2 minutes. Pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan. Spread frosting on cooled cake. Refrigerate until ready to serve. Makes 12 to 16 servings

Candy Cane Cake

1 package Duncan Hines Moist Deluxe Cake Mix (any flavor)
Decorator Frosting
5 cups confectioners' sugar
3/4 cup shortening plus additional for greasing
1/2 cup water
1/3 cup non-dairy powdered creamer
2 teaspoons vanilla extract
1/2 teaspoon salt
Red food coloring
Maraschino cherry halves, well drained

Preheat oven to 350°. Grease and flour 13×9×2-inch pan. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Freeze cake for ease in handling.

For Decorator Frosting, combine confectioners' sugar, shortening, water, non-dairy powdered creamer, vanilla extract and salt in large bowl. Beat at medium speed with electric mixer for 3 minutes. Beat at high speed for 5 minutes. Add more confectioners' sugar to thicken or water to thin frosting as needed. Reserve 2 cups frosting. Tint remaining frosting with red food coloring.

Cut frozen cake and arrange as shown in photo. Spread white frosting on cake. Mark candy cane stripes in frosting with tip of knife. Place star tip in decorating bag and fill with red frosting. To make stripes, arrange maraschino cherry halves and pipe red frosting following lines. Makes 12 to 16 servings

Banana Split Cake

1 package Duncan Hines Moist Deluxe Banana Supreme Cake Mix
3 eggs
1-1/3 cups water
1/2 cup all-purpose flour
1/3 cup vegetable oil
1 cup mini semisweet chocolate chips
2 to 3 bananas
1 can (16 ounces) chocolate syrup
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup chopped walnuts
Colored sprinkles
Maraschino cherries with stems, for garnish

Preheat oven to 350°. Grease and flour 13×9×2-inch pan. Combine cake mix, eggs, water, flour and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

Stir in chocolate chips. Pour into prepared pan. Bake at 350° for 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Slice bananas. Cut cake into squares; top with banana slices. Drizzle with chocolate syrup. Top with whipped topping, walnuts and sprinkles. Garnish with maraschino cherries. Makes 12 to 16 servings

Note - Dip bananas in diluted lemon juice to prevent darkening.

Fudge Banana Cupcakes

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
3 large eggs
1-1/3 cups water
1/2 cup vegetable oil
1/2 cup (1 stick) butter or margarine
2 squares (2 ounces) unsweetened chocolate
1 pound confectioners' sugar
1/2 cup half-and-half
1 teaspoon vanilla extract
4 medium bananas
2 tablespoons lemon juice

Preheat oven to 350°. Place paper liners into 24 standard (2-1/2-inch) muffin cups. Combine cake mix, eggs, water and oil in large bowl. Prepare, bake and cool cupcakes as directed on package.

For frosting, melt butter and chocolate in heavy saucepan over low heat. Remove from heat. Add confectioners' sugar alternately with half-and-half, mixing until smooth after each addition. Beat in vanilla extract. Add more confectioners' sugar to thicken or half-and-half to thin as needed.

Using small paring knife, remove cone-shaped piece from top center of each cupcake. Dot top of each cone with frosting. Frost top of each cupcake spreading frosting down into cone-shaped hole. Slice bananas and dip in lemon juice. Stand three banana slices in each hole. Set cone-shaped pieces, pointed side down, on banana slices. Makes 24 cupcakes

Dump Cake

1 can (20 ounces) crushed pineapple with juice, undrained
1 can (21 ounces) cherry pie filling
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 cup chopped pecans or walnuts
1/2 cup (1 stick) butter or margarine, cut into thin slices

Preheat oven to 350°. Grease 13×9-inch pan. Dump pineapple with juice into prepared pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer.

Sprinkle pecans over cake mix. Dot with butter. Bake at 350° for 50 minutes or until top is lightly browned. Serve warm or at room temperature. Makes 12 to 16 servings

Double Chocolate Snack Cake

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix, plus ingredients to prepare mix
1 cup white chocolate chips, divided
1/2 cup semisweet chocolate chips

Preheat oven to 350°. Grease and flour 13×9-inch pan. Prepare cake mix following package directions. Stir in 1/2 cup white chocolate chips and semisweet chocolate chips.

Pour into prepared pan. Bake at 350° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; sprinkle top with remaining 1/2 cup white chocolate chips. Serve warm or cool completely in pan. Makes 12 to 16 servings

Cookies & Creme Cake

1 package Duncan Hines Moist Deluxe White Cake Mix
3 egg whites
1-1/3 cups water
2 tablespoons vegetable oil
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 12 cookies)
1 container Duncan Hines Butter Cream Frosting
Additional cookies (optional)

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Combine cake mix, egg whites, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes.

Fold in 1 cup cookies. Pour into prepared pans. Bake at 350°F for 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans; cool completely. Fill and frost cake with frosting. Garnish with additional cookies, if desired.

Note - To quickly chop cookies, place 6 cookies in food processor fitted with steel blade. Pulse several times until coarsely chopped. Repeat with remaining cookies. Makes 12 to 16 servings