MAKES 1 (9 × 13-INCH) CAKE
How does your cookie crumble? Do you crumble them over ice cream, or add them to your favorite creamy milk shake? Maybe they are the crust on your favorite chocolate pie or cheesecake? We think adding crumbled cookies to a chocolate cake, made with cream, is justa natural choice.
Preheat the oven to 350°F. Spray a 9 × 13-inch pan with nonstick cooking spray.
Place the cookies in a zip-top bag. Crush the cookies with a rolling pin to make fine crumbs.
Pour the cake mix into the center of the prepared pan. Spoon in the sour cream and heavy cream. Stir until the cake mix is moistened; the batter will be thick. Spread the batter evenly in the pan. Sprinkle the cookie crumbs evenly over the cake batter. Distribute the butter slivers evenly over the top.
Bake for 40 to 45 minutes or until a wooden pick inserted in the center of the cake comes out clean.
tips: If desired, stir the cake mix with the sour cream and heavy cream in a mixing bowl, then spoon the batter into the pan.
TO GLAZE THE CAKE: In a small bowl, blend together 1 cup confectioners’ sugar, 1 tablespoon whole milk, and ½ teaspoon pure vanilla extract. Add an additional 2 to 4 teaspoons milk, blending until the glaze is smooth and reaches the desired consistency. Drizzle the glaze over the cooled cake.