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Ingredients
- 25 x Cream filled sandwich cookie
- 3 c. Flour
- 1Â 1/2 c. Sugar
- 1Â 1/4 c. Lowfat milk
- 1 c. Shortening
- 2Â 1/2 tsp Baking pwdr
- 1 tsp Salt
- 1 tsp Vanilla
- 4 lrg Large eggs
- 6 ounce Pk semi-sweet choco-chips
- 3 Tbsp. Shortening
- 1 Tbsp. Lowfat milk
- 1 Tbsp. Corn syrup
Directions
- Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze till blended. Increase speed to high, beat 2 min, scraping bowl.
- Sppon about 3/4 c. batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 min or possibly till cake springs back when lightly touched with finger ( toothpick test will not work). Cold cake in pan on wire rack 10 min;remove from pan; cold on rack. When cake is cooled, prepare chocolate galze. In 1 qt saucepan over low heat, heat chocolate chips, shortening, lowfat milk, cornsyrup, stirring till melted and smooth. Place rack with cake oven large plate to catch drips, then pour hot glaze over top and sides of cake. This cake freezes well, and is wonderful cool from the refrigerator.
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