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COOKIES 'N CREAM CAKE 
CAKE:

1 pkg. Pillsbury Plus white cake mix
1 1/4 c. water
1/3 c. oil
3 egg whites
1 c. coarsely crushed creme-filled chocolate sandwich cookies

FROSTING:

3 c. powdered sugar
3/4 c. shortening
1/4 c. milk
1 tsp. vanilla

Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans. In large bowl, combine all cake ingredients except crushed cookies at LOW speed until moistened; beat 2 minutes at HIGH speed. By hand, stir in cookies. Pour batter into greased and floured pans. Bake at 350 degrees for 25 to 35 minutes until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.

In small bowl, combine all frosting ingredients; beat until smooth. Place 1 cake layer, top side down on serving plate; spread evenly with about 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Garnish as desired.

(Cake can be prepared in greased and floured 13 x 9 inch pan. Bake at 350 degrees for 30 to 40 minutes until toothpick inserted in center comes out clean.)

EXCELLENT WITH CHOCOLATE FROSTING ALSO.

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