1 1/4 cups Gold Medal™ all-purpose flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 cup butter or margarine, softened
1/4 cup water
1 oz unsweetened baking chocolate, melted, cooled
6 Oreo chocolate creme sandwich cookies, coarsely broken
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening
Coarsely broken cookies, if desired
Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.