Oreo Cookie Bundt Cake

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Oreo Cookie Bundt Cake

25 oreo cookies
3 cups flour
1 1/2 cups sugar
1/4 cup milk
1 cup shortening
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
4 large eggs

Chocolate Glaze:

1 (6 ounce) package semi sweet chocolate
3 tablespoons shortening
1 tablespoon milk
1 tablespoon corn syrup

Preheat oven to 350 degrees. Grease and flour a 9 inch fluted 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, scaping bowl. Spoon about 3/4 cup batter into pan.

Gently stir cut up cookies into remaining batter and spoon into same pan. Bake about 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 cooled, prepare Chocolate Glaze.

In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, and cornsyrup, stirring until melted and smooth. Place cake on rack over large plate to catch drips, then pour warm glaze over top and sides of cake.

Note: This cake freezes well, and is wonderful cold from the refrigerator.