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Oreo Cookie Tube Cake

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, H, E
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake

  2. 25 Cream filled sandwich cookie

  3. 3 cups 187g / 6.6oz Flour

  4. 1 1/2 cups 297g / 10oz Sugar

  5. 1 1/4 cups 296ml Milk

  6. 1 cup 198g / 7oz Shortening

  7. 2 1/2 teaspoons 12ml Baking powder

  8. 1 teaspoon 5ml Salt

  9. 1 teaspoon 5ml Vanilla

  10. 4 teaspoons 20ml Eggs (large)

  11. Chocolate Glaze

  12. 1 Semi-sweet chocolate chips

  13. 3 tablespoons 45ml Shortening

  14. 1 tablespoon 15ml Milk

  15. 1 tablespoon 15ml Corn syrup

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Grease and flour 9" fluted tube pan.

  2. Cut each cookie into quarters.

  3. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl.

  4. Spoon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan.

  5. 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.

  6. When cake is cooled, prepare chocolate glaze.

  7. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, corn syrup, stirring until melted and smooth.

  8. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake.

  9. This cake freezes well, and is wonderful cold from the refrigerator.

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