Low-Fat Cookies 'n Cream Angel Cake

Adapted from General Mills, Inc.

  • 16 ozs angel food cake mix
  • 1 1/4 c water, cold
  • 3 pcs reduced fat chocolate sandwich cookies, crushed fine
  • 7 1/4 ozs Betty Crocker Fluffy White Frosting
  • 1/2 c water, boiling
  • 6 pcs reduced fat chocolate sandwich cookies, cut in half
Move oven rack to lowest position. Heat oven to 350. Prepare an angel food cake pan with cooking spray and flour; set aside. In a mixing bowl, combine cake mix and cold water. Mix well. Carefully fold in the crushed cookies. Pour mixture into prepared pan. Gently cut through batter in pan using metal spatula. Bake 40 minutes, or until top is dark golden brown. Immediately turn pan upside down onto glass bottle. Let stand two hours, or until completely cool. Remove from pan by gently pulling cake away from side of pan, using fingers, taking care not to tear cake (cake will spring back to original shape). Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake. Prepare frosting mix according to package directions, using half cup water. Frost cooled cake, and garnish with sandwich cookie halves.
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Posted: 8/18/2000
Cakes
Rated by 1 users (5.00)
WW Points* : 7.03
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 347
Calories from Fat 31 (9%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 461mg 19%
Potassium 199mg 66%
Total Carbohydrate51g 17%
Dietary Fiber 0.8g 3%
Sugars 49g
Protein 5g 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.