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Cookies and Cream Torte

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Updated Sep 27, 2013
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Thanks to a boxed devil’s food cake mix, you can put this showstopping dessert together in 10 minutes!

Cookies and Cream Torte

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 12
  • Ingredients 5
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 6 creme-filled chocolate sandwich cookies, crushed
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 6 creme-filled chocolate sandwich cookies, cut into 1/2-inch pieces

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
  • Step 
    2
    Bake 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Step 
    3
    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.
  • Step 
    4
    Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

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