Peach Breakfast Cake
INGREDIENTS:
25 Oreo cookies 1 ts Vanilla extract
3 c Flour 4 Eggs, large
1 1/2 c Sugar 3 tb Shortening, butter flavored
1 1/4 c Milk 1 tb Milk
1 c Shortening, butter flavored 1 tb Corn syrup
1 1/2 ts Salt
25 Oreo cookies 1 ts Vanilla extract
3 c Flour 4 Eggs, large
1 1/2 c Sugar 3 tb Shortening, butter flavored
1 1/4 c Milk 1 tb Milk
1 c Shortening, butter flavored 1 tb Corn syrup
1 1/2 ts Salt
??????? ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. 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. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. 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. When cake is cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth.