Categories: Cakes 
      Yield: 6 servings 
  
     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                            
  
  ÚÚÚÚÚÚÚ 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.