25chocolate and cream sandwich cookies*Oreos or off brand
Instructions
Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar or coat with Wilton cake release. Preheat oven to 325 degrees F.
Break cookies into large pieces
Cream shortening until fluffy
Add sugar to shortening and mix until fluffy, about 5 minutes
Add eggs to the mixture, one at a time. Wait until one is combined in the mixture before adding the next egg.
Add soda to buttermilk. Stir
Add salt to flour and sift
Add flour and buttermilk to shortening mixture, beginning and ending with flour. (Add 1/3 of the flour mixture, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
Fold in broken chocolate sandwich cookies
Spoon into prepared tube pan
Bake at 325 degrees F for 80 to 90 minutes or until wooden pick inserted in thickest part of the cake comes out clean or with dry crumbs.
Cool cake in cake pan on wire rack for 20 minutes.
With a thin knife, loosen cake from pan. Invert on serving platter and cool. Serve warm or room temperature with whipped cream or ice cream