Cookies and Creme Chocolate Cake

Cookies Creme Filling (recipe follows)
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups sugar
1 carton (8 oz.) dairy sour cream
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup Cocoa
2 teaspoons baking soda
1 teaspoon salt
3/4 cup water
Vanilla Glaze (recipe follows), optional

Heat oven to 350�F. Grease and flour 12-cup fluted tube pan.

Prepare Cookies 'N' Creme Filling. In large bowl, beat together butter and sugar. Add sour cream, eggs and vanilla; beating thoroughly. Stir together flour, cocoa, baking soda and salt. Add alternately with water to butter mixture, beating well. Spread batter into prepared pan. Drop filling by teaspoonfuls onto batter (forming large circle that is within 1/2-inch from each edge); Do not mix.

Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely; glaze, if desired. Cover; refrigerate several hours or until chilled. (Allow to stand at room temperature about 20 minutes before serving.) 12 servings.

Cookies 'N' Creme Filling: In small bowl, beat 1 package (8 oz.) softened cream cheese, 1/2 cup sugar, 1 egg, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract and 1/8 teaspoon salt.

Remove wrappers from 1 Cookies 'n' Creme Bar (7 oz.). Place in microwave-safe bowl; microwave at high (100%) 30 seconds; stir. If necessary, microwave at high 10 seconds at a time, stirring after each heating, until candy melts when stirred. Stir into cream cheese mixture.

Vanilla Glaze
In medium microwave-safe bowl, place 1/4 cup (1/2 stick) butter. Microwave at high (100%) 30 seconds or until melted. Gradually stir in 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract; beat with whisk until smooth and slightly thickened.