For my son’s end of season bowling party this morning I made a cookie sour cream cake. It was surprisingly easy and I really liked it because it wasn’t overly sweet.
Here is the recipe as written (mostly) in Betty Crocker’s “New Cake Decorating” book:
2 cups flour
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter
1/2 cup water
1 tsp baking soda
1 tsp baking powder
16 creme filled sandwich cookies, coarsely chopped
(I used Joe-Joes from Trader Joes)
Preheat over to 350°. Grease and flour 2 round pans (8″ or 9″). Beat all ingredients except cookies on low speed 30 seconds, then on high speed 2 minutes, scraping bowl. Stir in cookies. Pour into pans. Bake 30 to 35 minutes until cake springs back when touched lightly in center. Cool 10 minutes in pans. Cool completely.
For the topping simply whip 3/4 cup heavy whipping cream with 1 tablespoon of sugar in a chilled bowl until stiff.
Spread half of whipped cream on top of first layer, then top with second layer and remaining whipped cream. Decorate with halved cookies and cookie crumbs.
My changes: Next time I would bake at 325° for a dark, non-stick pan. I also added a layer of cookie crumbs in the middle, chopped a little finer then what I put in the cake. And I would whip a full cup of heavy cream to make a little more ‘frosting’.
I had no idea how quick it was to make homemade whipped cream. I thought it took forever to whip cream! I think the chilled bowl helped. No more canned stuff. Now I am excited at the idea of making flavored whipped creams for pies!