Oreo cookie pound cake

Yield: 1 servings

Measure Ingredient
25 eaches Cream filled chocolate sand-
1 x Wich cookies
3 cups Flour
1¼ cup Milk
1½ cup Sugar
1 cup Butter flavored Crisco
2½ teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Vanilla
4 eaches Lg. eggs
6 ounces Pkg semi sweet chocolat bits
3 tablespoons Butter flavored Crisco
1 tablespoon Milk
1 tablespoon Corn syrup

MARIE FRANGIPANE KHMG99B

CHOCOLATE GLAZE

Preheat oven to 350. Grease and flour 9" tube pan. Cut each sandwich cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients (except cookies and glaze) until blended. Increase speed to high; beat 2 minutes, scraping bowl a few times. Spoon about ¾ cup batter into pan. Gently stir cut up cookies into remaining batter and spoon into same pan. For fun, I put in four or five uncut cookies, so people have fun guessing which slice will have a "whole" cookie. Bake 50 minutes or till cake springs back whe lightly touched. Toothpick test will not work. Cool cake in pan on wire rack ten minutes; remove from pan; cool completely on rack. When cake is cool, prepare chocolate glaze.

CHOCOLATE GLAZE: In 1 qt. saucepan over low heat, heat chocolate bits, Crisco, milk and corn syrup stirring constantly until melted and smooth. This freezes well too and can easily be made in mini loaf pans as well.

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