PREHEAT oven to 350°F. Coarsely chop 7 of the cookies; set aside. Finely crush remaining 13 cookies; place in medium bowl. Add flour, baking powder and baking soda; mix well. Set aside. Grease 2 (9-inch) round cake pans; lightly dust with cocoa. Set aside. BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Place granulated sugar, 1/3 cup of the margarine and the egg yolks in large bowl of electric mixer. Beat on medium speed until well blended. Add flour mixture, water, sour cream, melted chocolate and 1 tsp. of the vanilla; beat on medium speed 1 minute. Add egg whites; stir gently until well blended. Spread evenly into prepared pans.
BAKE 25 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
BEAT remaining 1/3 cup margarine, remaining 1-1/2 tsp. vanilla and 1 cup of the powdered sugar in medium bowl with electric mixer until well blended. Add remaining powdered sugar alternately with milk, beating until well blended after each addition. Reserve 1/2 cup of the frosting.
PLACE 1 of the cake layers on serving plate; spread with remaining frosting. Sprinkle with chopped cookies; top with the remaining cake layer. Spread Chocolate Glaze over top cake layer. Let stand 10 minutes or until glaze is set. Decorate with the reserved frosting, as desired.
KRAFT KITCHENS TIPS
Size It Up
This rich chocolatey cake is good for a special celebration.
Make it Easy
Use a food processor or electric blender to crush the cookies.
RECIPE COURTESY OF KRAFT FOODS