Chan's Favorite Oreo Smash Cake
1 box Betty Crocker Super Moist Devil's Food cake mix (18.25 ounces/517
1 bag (18 ounces/510.3 grams) Double-Stuf Oreo cookies, crushed into large
1 1/3 cups (316 ml.) whole milk
1/2 cup (118 ml.) vegetable oil
Preheat oven to 325 degrees (F). Grease a 12-cup (2.8 liter) Bundt cake
pan using Crisco or butter.
In a large bowl, combine cake mix, milk, oil, eggs. Mix for one minute
by hand or with beater set on low speed. Mix in crushed cookies. Pour
mixture into Bundt pan and place on middle shelf of preheated oven. Bake
for one hour and 15 minutes. Knife inserted in middle will come out clean
when it's done.
Allow cake to cool for about 30 minutes before you remove from pan. While
cake is cooling, prepare glaze.
In microwave or over double-boiler, melt together:
one cup (237 ml.) semi-sweet chocolate chips
3 tablespoons (44 ml.) Crisco vegetable shortening
3 tablespoons (44 ml.) of milk
one tablespoon (15 ml.) of corn syrup
over top of cake. Add Oreo cookies for garnish if you like.
and serve when chilled.
very important NOT to over-crush the cookies. They should be broken into
halves or thirds. This seems to allow some of the "white stuff"
to remain after the baking process. I dumped the whole bag of cookies
into a Ziploc bag and carefully "smashed" them. If you stray
from the recipe, the cake will be very different. Good luck!