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Cookie Cake
Use your favorite chocolate sandwich cookie in a golden cake batter,
glazed with a chocolate glaze - yummy!
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Yield: 12
servings
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25 cream filled chocolate
cream filled chocolate sandwich cookies
• 3 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/4 cups milk
• 1 cup butter flavored shortening or regular shortening will
do
• 2 1/2 teaspoons baking powder
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1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs
Glaze:
• 6 oz. pkg. semisweet chocolate chips
• 3 tablespoons butter flavored shortening
• 1 tablespoon milk
• 1 tablespoon corn syrup |
Preheat oven to 350
degrees F. Grease and flour 9-inch fluted tube pan (3 quart).
Cut each sandwich cookie into quarters. In a large bowl, with mixer at
low speed, beat flour, sugar, milk, shortening, baking powder, salt, vanilla,
and eggs.
Spoon about 3/4 cup batter into pan. Gently stir cup-up cookies into remaining
batter and spoon into same pan. Bake 50 minutes or until cake springs
back when lightly touched with finger. If you insert a toothpick into
the center of the cake, it WILL NOT come out clean. Cool cake in pan on
wire rack 10 minutes; remove from pan and cool completely on rack.
When cake is cool,
prepare the Glaze. In a one quart saucepan over low heat, heat one 6-ounce
package semisweet chocolate chips, 3 tablespoons butter flavored shortening,
1 tablespoon milk and 1 tablespoon corn syrup, stirring constantly, until
melted and smooth.
Place rack with cake
over large plate to catch any drips from the glaze. Then pour warm glaze
over top and sides of cake; reheat glaze on plate if necessary and pour
over cake again to fill in any spaces. Place cake on a serving plate.
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