| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 25 |
|
Oreo cookies |
| 3 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Shortening, butter flavored |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 4 |
|
Eggs, large |
| 3 |
tb |
Shortening, butter flavored |
| 1 |
tb |
Milk |
| 1 |
tb |
Corn syrup |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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