| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Chocolate |
1 |
Servings |
INGREDIENTS
| 25 |
|
Cream filled sandwich cookie |
| 3 |
c |
Flour |
| 1 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Shortening |
| 2 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 4 |
|
Large eggs |
| 6 |
oz |
Pk semi-sweet choco-chips |
| 3 |
tb |
Shortening |
| 1 |
tb |
Milk |
| 1 |
tb |
Corn syrup |
INSTRUCTIONS
CHOCOLATE GLAZE
Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie
into quarters. In large bowl, with mixer at low speed,beat flour and
remaining ingredeints except cookies and chocolate glaze until blended.
Increase speed to high, beat 2 minutes, scraping bowl. Sppon 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 cooled, prepare
chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips,
shortening, milk, cornsyrup, stirring until melted and smooth. Place rack
with cake oven large plate to catch drips, then pour warm glaze over top
and sides of cake. This cake freezes well, and is wonderful cold from the
refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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