Chocolate Sandwich Cookie Cake

1 1/4 cups (300 mL) all-purpose flour

2/3 cup (150 mL) granulated sugar

1/2 tsp (2 mL) baking soda

1/2 cup (125 mL) butter or margarine, softened

1/4 cup (50 mL) water

1 square (1 oz/28 g) unsweetened baking chocolate, melted, cooled

1 egg

6 creme-filled chocolate sandwich cookies, coarsely broken

1 tub Betty Crocker* Whipped Deluxe* Fluffy White Frosting

1/4 cup (50 mL) semisweet chocolate chips

1/2 tsp (2 mL) shortening

Coarsely broken cookies, if desired

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1

Heat oven to 375ºF. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
2

Bake 25 to 30 minutes or until cake springs back when touched lightly in centre. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
3

Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
4

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.