25 Chocolate sandwich cookies
Cream-filled
3 c Flour
1 1/2 c Sugar
1 1/4 c Milk
1 c Butter-flavored crisco
2 1/2 ts Baking powder
1 ts Salt
1 ts Vanilla extract
4 lg Eggs
Chocolate glaze:
6 oz Semi-sweet chocolate chips
3 tb Butter-flavored crisco
1 tb Milk
1 tb Corn syrup
Preheat oven to 350 degrees. Grease and flour a 9" tube
pan. Cut each sandwich cookie into quarters.
In a large bowl, with mixer at low speed, beat flour and
remaining ingredients (except cookies and Glaze) until
blended. Increase speed to High; beat 2 minutes, scraping
bowl a few times. 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 (toothpick test will not work). Cool cake in pan on
wire rack 10 minutes; remove from pan; cool completely on
rack. When cake is cool, prepare Chocolate Glaze.
In a 1 quart saucepan, over low heat, heat all ingredients,
stirring constantly, until melted and smooth. Drizzle over
cake.
