25 Oreo cookies 1 ts Vanilla extract
3 c Flour 4 Eggs, large
1 1/2 c Sugar 3 tb Shortening, butter flavored
1 1/4 c Milk 1 tb Milk
1 c Shortening, butter flavored 1 tb Corn syrup
1 1/2 ts Salt
ea CHOCOLATE GLAZE 6 oz semi-sweet
chocolate pi Preheat oven to 350. grease and flour 9-inch fluted
tube pan. Cut each cookie into quarters. In large bowl, with mixer
at low speed, beat flour and remaining ingredients except cookies and
chocolate glaze until blended. Increase speed to high; beat 2
minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently
stir cut-up cookies into remaining batter and spoon into same pan.
Bake 50 minutes or until cake springs back when lightly touched with
finger (toothpick test won’t work). Cool cake in pan on wire rack 10
minutes; remove from pan; cool on rack. When cake is cool, prepare
chocolate glaze. Place rack with cake over large plate to catch
drips, then pour warm glaze over top and side of cake. THIS CAKE
FREEZES WELL AND GOOD COLD FROM REFRIGERATOR.
Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate
pieces, shortening, milk and corn syrup, stirring constantly until
melted andsmooth.
Yields
6 servings