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
-CHOCOLATE GLAZE-
6 oz Pk semi-sweet choco-chips
3 tb Shortening
1 tb Milk
1 tb Corn syrup
Preheat oven to 350F. 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.
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 cooled, prepare chocolate glaze. 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.
Yields
1 Servings