Cake: 12 Oreos, coarsely chopped
1 white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbsp vegetable oil
6 Oreos, chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbsp butter, softened
1 tsp of vanilla
1. Preheat oven to 325. Grease fluted baking pan. Chop cookies, set aside. Combine cake mix, water, sour cream, egg whites and oil; mix according to cake package directions.
2. Pour half of batter into greased pan. Sprinkle chopped cookies evenly over top of batter, but don’t let them touch the sides of the pan. (I like to make a little trench with a spoon before adding the cookies.) Pour the remaining batter over the cookies.
3. Bake 50-55 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Loosen from sides and center of the pan, invert onto a cooling rack, remove the pan and cool completely.
4. For icing, chop cookies and set aside. Combine powdered sugar, sour cream and butter; beat until smooth. (It should be pretty thick, but thin enough to pour over the cake. Add milk 1 tsp at a time if it's too thick.) Ice top of cooled cake, allowing some to flow down the sides. Sprinkle the top with cookies. Let stand until icing is set. Cut into slices and serve. Store leftover cake, covered, in refrigerator.