Oreo Cookie Cake Recipe

14 or 15 2 3/4 cups 1/2 tsp 1 tsp 1 cup 1 tsp 1/4 tsp 1 1/2 cups 3 1 cup

Oreo sandwich cookies All-purpose flour salt Baking soda Butter or margarine Vanilla Almond extract Granulated sugar Large Eggs Sour cream

Confectioner's sugar or Glaze (recipe follows) optional.

Oven Temp ~ 350°        Baking Time ~ 1 Hour Pan Type ~ tube or Bundt

Preheat oven.

Use tube or bundt pan with a 10 to 12 cup capacity, preferably with a swirl pattern.
Butter pan well, even if non-stick and dust all over with fine bread crumbs, tap out extra bread crumbs. Set aside.

Place cookies on cutting board and cut them one at a time into quarters. They will crumble but that's ok.
Sift together the flour, salt and baking soda and set aside.
In large bowl of electric mixer, beat butter until soft.
Add vanilla and almond extracts and the granulated sugar, mix well.
Add eggs one at a time, beating until well incorporated.
On low speed, add the dry ingredients in three additions alternately with the sour cream, scraping the bowl as necessary, only until incorporated.
Place 1-1/2 cups of the batter into bottom of baking pan, by heaping spoonfuls.
Smooth and then form a shallow trench in the mixture.
Add cut up Oreo's to remaining batter, folding as little as possible just to mix with batter.
Place mixture by heaping spoonfuls into the pan over the plain batter and carefully smooth out the top.
This will be the bottom of the cake, so smooth the cake up the sides a bit, leaving a depression in the middle. This will help the cake be flatter on the bottom.
Bake until a cake tester comes out clean and dry. The cake should feel slightly springy.
Cool in pan for 15 minutes, then cover pan with cooling rack and invert.
Remove pan and allow cake to cool.
This cake is good plain, but you may sprinkle it with confectioner's sugar (using a fine strainer) or use the glaze recipe below.



GLAZE

6 ounces semisweet chocolate

1/4 cup butter (1/2 stick)

1 Tbsp. cream (more or less)

Melt chocolate in double boiler over warm water on low heat.
Stir chocolate until completely smooth.
Cut butter into small pieces and add to chocolate.
Stir in cream gradually till consistency is good.

Glaze should be thin enough to flow slowly and heavily.
Place wax paper under cake rack to catch excess glaze.
Pour glaze over and around the cake, unevenly.
Let cake set until glaze sets, then transfer to cake plate.

ENJOY!

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