Oh-Boy Oreo Cookie Pound/Tube Cake

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Servings: 6 Difficulty: Advanced
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A rich, chocolatey bundt cake studded with Oreo pieces and finished with a glossy chocolate glaze.
Oh-Boy Oreo Cookie Pound/Tube Cake recipe image
Oh-Boy Oreo Cookie Pound/Tube Cake recipe image
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Oh-Boy Oreo Cookie Pound/Tube Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1565.4

Description

This indulgent Oh-Boy Oreo Cookie Pound Cake is the ultimate dessert for chocolate lovers. The dense, moist crumb is packed with chunks of creamy Oreo cookies, providing a delightful contrast in texture with every bite. Topped with a smooth, homemade chocolate glaze, this cake looks as impressive as it tastes. Its perfect for birthday parties, holiday gatherings, or any occasion that calls for a show-stopping sweet treat. The combination of vanilla-scented batter, crunchy cookie bits, and rich chocolate frosting creates a complex flavor profile that is both nostalgic and sophisticated. Serve it at room temperature for the best texture, or enjoy it cold straight from the fridge.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease and flour a 9-inch fluted tube pan.
  2. Cut each Oreo cookie into quarters.
  3. In a large bowl, combine flour, sugar, salt, shortening, milk, eggs, and vanilla extract.
  4. Beat with an electric mixer at low speed until ingredients are blended.
  5. Increase speed to high and beat for 2 minutes, scraping down the sides of the bowl occasionally.
  6. Spoon about 3/4 cup of the batter into the prepared tube pan to create a base layer.
  7. Gently stir the cut-up Oreo pieces into the remaining batter.
  8. Spoon the remaining batter with cookies over the base layer in the pan.
  9. Bake for 50 minutes, or until the cake springs back when lightly touched with a finger. Do not use a toothpick test as the chocolate chips will give false results.
  10. Cool the cake in the pan on a wire rack for 10 minutes.
  11. Remove the cake from the pan and continue cooling on the rack until completely cool.
  12. While the cake cools, prepare the chocolate glaze. In a 1-quart saucepan over low heat, combine chocolate pieces, shortening, milk, and corn syrup.
  13. Stir constantly until melted and smooth.
  14. Place the cooled cake on a rack over a large plate to catch drips.
  15. Pour the warm chocolate glaze over the top and sides of the cake.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1565.4kcal
% Daily Value *
Total Fat 62.5g97%
Saturated Fat 21.3g107%
Cholesterol 1.5mg1%
Sodium 7347.0mg307%
Total Carbohydrate 230.6g77%
Dietary Fiber 4.9g20%
Sugars 94.3g
Protein 20.6g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This cake freezes well. Wrap tightly in plastic wrap and foil before freezing. It also tastes great cold straight from the refrigerator.

Tip: Do not use a toothpick to test for doneness because the chocolate pieces in the Oreos can melt and stick to the toothpick, giving a false impression that the cake is undercooked. Rely on the spring-back test instead.

Variation: You can use regular butter instead of butter-flavored shortening for the glaze if preferred.

Keywords: oreo, chocolate, pound cake, bundle cake, cookie cake, dessert, baking, glaze, chocolate glaze, party dessert, indulgent, moist cake
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