package (about 18 ounces) white cake mix without pudding in the mix
1
package (4-serving size) white chocolate instant pudding and pie filling mix
1
cup vegetable oil
4
egg whites
1/2
cup milk
20
chocolate sandwich cookies, coarsely chopped
1/2
cup semisweet chocolate chips
1
teaspoon shortening
4
chocolate sandwich cookies, cut into quarters
1. Preheat oven to 350°F. Spray 12-cup bundt pan with nonstick cooking spray.
2. Beat cake mix, pudding mix, oil, egg whites and milk in large bowl with electric mixer at medium speed 2 minutes or until ingredients are well blended. Stir in chopped cookies; spread batter in prepared pan.
3. Bake 50 to 60 minutes or until cake springs back when lightly touched. Cool 1 hour in pan on wire rack. Invert cake onto serving plate; cool completely.
4. Combine chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at 15-second intervals, as necessary, stirring until melted and smooth. Drizzle glaze over cake; top with quartered cookies.
Cookies 'n' Cream Cake
