Recipe for cooking oreo cookie pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Oreo Cookie Pound Cake

This cake freezes well and is good cold from the refrigerator.

Cake
25 Oreo cookies
3 c. flour
1 1/2 c. sugar
1 1/4 c. milk
1 c. butter-flavor shortening
1 1/2 tsp. salt
1 tsp. vanilla extract or flavoring
4 lrg. eggs

Chocolate Glaze
6 oz. semisweet chocolate chips
3 Tbsp. butter-flavor shortening
1 Tbsp. milk
1 Tbsp. corn syrup

Preheat oven to 350 degrees F. Grease and flour a 9-in. fluted tube pan.

Cut each cookie into qt.ers.

Cake: In lrg. bowl, with mixer at low speed, beat flour and remaining ingredients, except cookies. Increase speed to high; beat 2 mins., scraping bowl. spoon about 3/4 c. batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 mins. or until cake springs back when lightly touched with finger (wooden pick test will not work). Cool cake in pan on wire rack for 10 mins.; remove from pan; cool on rack.

When cake is cool, prepare Chocolate Glaze. Place rack with cake over lrg. plate to catch drips, then pour warm glaze over top and side of cake.

Chocolate Glaze: In 1-qt. saucepan over low heat, heat chocolate chips, shortening, milk and corn syrup, stirring constantly until melted and smooth.