Time 35m Yield 4 Number Of Ingredients 7 Steps:
In medium bowl, stir together Bisquick mix, 1 cup milk and egg with whisk until well blended. Slowly stir in 1 cup chopped sandwich cookies. Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes. In small bowl, stir together powdered sugar and 2 tablespoons milk. To assemble, place 1 pancake on cake stand or plate. Drizzle with about 2 tablespoons powdered sugar mixture. Top with 1 tablespoon chopped sandwich cookies. Repeat layers with remaining pancakes and filling ingredients.
Time 30m Yield 4 servings (about 12 pancakes) Number Of Ingredients 16 Steps:
For the whipped cream: Whip the heavy cream with a handheld electric mixer in a medium bowl until just beginning to visibly thicken, about 1 minute. Add the confectioners’ sugar and vanilla and continue to whip on medium speed until the cream just holds a stiff peak, 30 to 45 more seconds. Take care not to over whip the cream or it will begin to separate. Keep the cream chilled in the refrigerator. For the pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Sift the flour, cocoa powder, cornstarch, granulated sugar, baking powder, salt and baking soda in a large bowl. Whisk the milk, butter, eggs and vanilla in a separate medium bowl. Whisk the egg mixture into the flour mixture until halfway combined. Fold the crushed cookies into the batter until just combined (it’s OK if there are some lumps). Let the batter rest for 5 minutes. Heat a large nonstick skillet over medium heat and brush with butter. Ladle 1/4 cup of the batter into the skillet, spreading it into a 4-to-5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, 45 seconds to 1 minute. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 30 seconds to 1 minute more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter. Assemble the pancake stacks: Place one pancake down on a plate. Spread 3 tablespoons of the whipped cream over the pancake followed by more crushed cookies as desired. Place another pancake on top of that followed by another 3 tablespoons of whipped cream and more crushed cookies as desired. Top the stack with one more pancake for a total of 3 pancakes. Drizzle the stack with chocolate sauce, top with 2 more tablespoons of whipped cream and more crushed cookies.
Time 1h15m Yield 1 cake Number Of Ingredients 8 Steps:
Cream butter, sugar and vanilla. Gradually add flour and salt. Add eggs one at a time. Mix until well blended. Fold cookies in until well blended. Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan. Bake at 325°F for 1 hour or until knife comes out clean. let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it). Place cake on wax paper. Heat frosting in it’s container in microwave 20 seconds or until it can be poured. Pour over cake. Garnish with additional crushed cookies.
Time 45m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Prepare cake mix according to package directions, using the water, oil, and egg whites. Fold in crushed cookies. Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake in 350 degree F oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers. Beat 1 cup shortening and 1 tablespoon vanilla for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating mixture well. Add 2 tablespoons milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tablespoons milk to make a spreadable frosting. Fill and frost layers. In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies, if you like. Makes 16 servings.
