Oreo cookie pound cake
1 servings
Ingredients
| Quantity | 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 |
Directions
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.