Oreo Cookie Pound Cake
Oreo Cookie Pound Cake recipe
Yield
12 servingsPrep
20 minCook
50 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | oreo cookies |
*
|
|
| 3 | cups | all-purpose flour |
|
| 1 ½ | cups | sugar |
|
| 1 ¼ | cups | milk |
|
| 1 | cup |
vegetable shortening
butter flavored |
*
|
| 2 ½ | teaspoons | baking powder |
|
| 1 ½ | teaspoons | salt |
|
| 1 | teaspoon | vanilla extract |
|
| 4 | large |
eggs
large |
|
| Chocolate glaze | |||
| 6 | ounces | chocolate chips (semi-sweet) |
|
| 1 | tablespoon | milk |
|
| 3 | tablespoons |
vegetable shortening
butter |
|
| 1 | tablespoon | light corn syrup |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 9-inch fluted tube pan.
Cut each cookie into quarters.
In large bowl, with mixer at low speed, beat flour and remaining ingredients except reserved cookies and chocolate glaze until blended.
Increase speed to high; beat 2 minutes, scraping bowl, spoon about ¾ 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 cool, prepare chocolate glaze.
CHOCOLATE GLAZE:
In a saucepan over low heat, heat semi-sweet chocolate pieces, butter-flavored shortening, milk, and corn syrup, stirring until melted and smooth.
Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake.
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