How To make Oreo Pound Cake
25 Oreo cookies; quartered
2 1/2 ts Baking powder
3 c Flour
1 ts Salt
1 1/2 c Sugar
1 ts Vanilla extract
1 1/4 c Milk
4 lg Eggs
1 c Butter flavor crisco
Chocolate glaze: 6 oz Semi sweet chocolate chips
1 tb Milk
3 tb Butter flavor crisco
1 tb Corn syrup
Preheat oven to 350~. Grease/flour 9" tube pan. Cut each sandwich cookie into quarters and reserve. In large bowl, with mixer at low speed, beat flour and remaining ingredients except Chocolate Glaze until blended. Increase speed to high, beat 2 minutes, occ. scraping bowl. Spoon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. (I like to gently push about three to seven whole cookies into the batter so kids get the extra surprise of finding them!) Bake 50 minutes or till cake springs back (toothpick test doesn't come out clean)! Cool cake in pan on wire rack ten minutes; remove from pan; cool completely on rack. When cake is cool, prepare chocolate glaze. CHOCOLATE GLAZE In l-qt saucepan over low heat, heat semi-sweet chocolate pieces, butter-flavored shortening, milk, and corn syrup, stirring till melted and smooth. Pour warm glaze over top and sides of cake. It hardens to a rich thick coat!! I love this cake refrigerated!!! -----
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Oreo cookies and cream pound cake
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Hey Guys!!! This Oreo Pound Cake is decadent and full of chocolate cookies and cream flavor!! It’s super moist with a perfect crumb!!
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This super moist Oreo Pound Cake is whipped up with cream cheese and Oreo cookies in the batter for the perfect cookies and cream flavor.
INGREDIENTS
For the cake:
3 c of all purpose flour (sifted)
3 c of granulated sugar
8 oz of cream cheese - room temperature
1/2 c of unsalted butter (1 sticks) - room temperature
1/2 c of shortening
5 whole eggs - room temperature
2 tsps of vanilla extract
1 tsp of baking powder
1/2 tsp of salt
20 Oreos- broken into small pieces
For the icing/glaze:
2 c of powdered sugar
2 - 4 tbsps of whole milk
1 tsp of vanilla
1/2 tsp of salt
How to make the Oreo Pound Cake:
Combine the flour, baking powder and salt and sit it to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).
Next, add the cream cheese and mix until blended. Add the vanilla and mix. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Slowly mix in the flour, approximately one cup at a time just until blended.
Spray a 12 cup bundt pan with non-stick spray. Pour the batter in the pan and smooth the top of the cake.
Place the cake in the oven, set the oven to 325 degrees and bake for about an hour to an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool before icing.
To make the icing for the Pound Cake:
Using a hand or stand mixer, add the powdered sugar to the bowl. Add the salt and vanilla. Slowly add the milk until you reach the desired consistency.
Pour the glaze over the cake and decorate the cake as desired.
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