Cookie Cake
Use your favorite chocolate sandwich cookie in a golden cake batter,
glazed with a chocolate glaze - yummy!

Yield: 12 servings

25 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

• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 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 sorn syrup, stiriing 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.