Oh-Boy Cookie Cake
List of Ingredients
25 cream-filled chocolate sandwich cookies
3 cups all purpose flour
1 1/2 cups sugar
1 1/4 cups milk
1 cup shortening or butter-flavor shortening
2 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
4 large eggs
Chocolate Glaze
1 6-ounce package semisweet-chocolate pieces
3 tablespoons shortening or butter-flavor shortening
1 tablespoon milk
1 tablespoon corn syrupRecipe
About 3 hours before serving or early in the day
1. Preheat oven to 350 degrees F. Grease and flour 9-inch fluted tube pan (about 3 quarts)
2. Cut each sandwich cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except Chocolate Glaze until blended. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
3. 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 inserted in cake will not come out clean). Cool cake in pan on wire rack 10 minutes; remove from pan; cool completely on rack.
4. When cake is cool, prepare Chocolate Glaze.
5. In 1-quart saucepan over low heat, heat chocolate, shortening, milk and corn syrup, stirring constantly, until melted and smooth.
6. Place rack with cake over large plate to catch any drips from glaze, then pour warm glaze over top and side of cake; reheat glaze on plate, if necessary, and pour over cake again to fill in any spaces. Place cake on serving plate. Makes 12 servings.
Each serving: About 605 calories, 31 g fat, 74 mg cholesterol, 375 mg sodium.
Good Housekeeping 9/1991
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