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 (about 8)

Frosting
1/2 cup shortening
4 to 4-1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract

Cream-filled chocolate sandwich cookies and crushed cream-filled chocolate sandwich cookies, optional

In a large mixing bowl, combine the 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 baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, 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 and the sides with crushed cookies. Makes 12 servings.