| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Bundt |
1 |
Servings |
INGREDIENTS
| 25 |
|
Cream filled chocolate sand- |
|
|
Wich cookies |
| 3 |
c |
Flour |
| 1 1/4 |
c |
Milk |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Butter flavored Crisco |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 4 |
|
Lg. eggs |
| 6 |
oz |
Pkg semi sweet chocolat bits |
| 3 |
tb |
Butter flavored Crisco |
| 1 |
tb |
Milk |
| 1 |
tb |
Corn syrup |
INSTRUCTIONS
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 3/4
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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