Cookie Cream Cake

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies

Frosting
4 to 4-1/2 cups confectioners' sugar
1/2 cup shortening
1/4 cup milk
1 teaspoon vanilla extract
Additional cream-filled chocolate sandwich cookies, halved and/or crushed, optional

In a large mixing bowl, combine the dry cake mix, water, oil and egg whites. Beat on low speed until moistened; beat on high for 2 minutes. Gently fold in crushed cookies.

Pour into two greased and floured 9-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely.

For frosting, beat sugar, shortening, milk and vanilla in another large mixing bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with cookie halves and the sides with crushed cookies. Makes 12 servings.