Update my dinner status, I'm making this tonight.
10 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MARIE FRANGIPANE KHMG99B
CHOCOLATE GLAZE
Preparation
Preheat oven to 350. Grease and flour 9" tube pan. Cut each sandwich cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients (except cookies and glaze) until blended. Increase speed to high; beat 2 minutes, scraping bowl a few times. Spoon about 3/4 cup batter into pan. Gently stir cut up cookies into remaining batter and spoon into same pan. For fun, I put in four or five uncut cookies, so people have fun guessing which slice will have a "whole" cookie. Bake 50 minutes or till cake springs back whe lightly touched. Toothpick test will not work. Cool cake in pan on wire rack ten minutes; remove from pan; cool completely on rack. When cake is cool, prepare chocolate glaze. CHOCOLATE GLAZE: In 1 qt. saucepan over low heat, heat chocolate bits, Crisco, milk and corn syrup stirring constantly until melted and smooth. This freezes well too and can easily be made in mini loaf pans as well. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
