1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening.
2- Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3- Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on wire rack, about 1 hour.
4- Fold crushed cookies into whipped topping. 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 whipped topping mixture. Top with other half of cake spread with remaining whipped topping mixture. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. Bake 28 to 33 minutes.
1 Serving: Calories 365 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 55mg Sodium 380mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 10%.
Betty's Tip: Calling all cookie lovers! Garnish the top of the torte with mini chocolate sandwich cookies or regular-size chocolate sandwich cookies, cut into 1/2-inch pieces.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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