Prepare cake batter and bake in 2 (9-inch) round cake pans as directed on package . Cool completely.
Coarsely chop 12 of the cookies. Add to 2 cups of the whipped topping in large bowl along with 1-1/2 cups of the marshmallows; stir gently until well blended.
Place 1 of the cake layers on serving plate; spread with the whipped topping mixture. Cover with the second cake layer. Frost top with the remaining 1 cup whipped topping. Refrigerate until ready to serve. Top with the remaining 8 cookies, halved, and the remaining 1 cup marshmallows just before serving. Store leftover cake in refrigerator.
One serving of this fluffy cake is all you need for big chocolate flavor.
Prepare as directed, using double-stuffed vanilla creme-filled chocolate sandwich cookies.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.