Oreo Pound Cake
25 Oreo cookies
3 cups flour
1 cup milk
1 1/2 cups sugar
1 cup butter flavored shortening
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
4 large eggs
GLAZE:
6 ounces chocolate chips
3 tablespoons butter flavor crisco
1 tablespoon milk
1 tablespoon corn syrup
Preheat oven to 350ºF. 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 3/4 cup batter into pan. Gently stir cut up cookies into remaining batter and spoon into same pan. 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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