Jackie Chan's Favorite Oreo Smash Cake

The Recipe

by Katharine Schroeder

Cake Ingredients:
1 box Betty Crocker Super Moist Devil's Food cake mix (18.25 ounces/517 grams)
1 bag (18 ounces/510.3 grams) Double-Stuf Oreo cookies, crushed into large chunks
1 1/3 cups (316 ml.) whole milk
1/2 cup (118 ml.) vegetable oil
3 eggs

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

Drizzle glaze over top of cake. Add Oreo cookies for garnish if you like.

Refrigerate and serve when chilled.

Note: It's 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!