Please enter the email you’re using for this account.
3 eggs
1 and 1/2 cups sugar
1 and 1/4 cups vegetable oil
2 teaspoons Gefen Vanilla Extract
1 and 1/2 cups orange juice
2 and 1/2 cups flour (or gluten-free flour with xanthan gum)
1 teaspoon baking powder
1 and 1/2 teaspoons baking soda
pinch salt
6 cups coarsely chopped chocolate sandwich cookies (gluten-free or regular)
1 and 1/2 cups Glicks Chocolate Chips
Preheat oven to 350 degrees Fahrenheit. Coat a 12-cup Bundt pan with nonstick cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for three to five minutes, until light. Add orange juice; beat well.
Reduce mixer speed to low; add flour, baking powder, baking soda, and salt. Mix just until combined.
Carefully fold in cookies and chocolate chips. Pour batter into prepared pan.
Bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out without any batter clinging to it. Let cool 20 minutes. Invert onto a serving platter; cool completely.
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.
How Would You
Rate this recipe?
Please log in to rate
i made this cake twice. only got 4 cups crushed oreos out of a 14 oz box- 6 cups would have been insane. 4 cups were too much the batter was too high and it took forever to be done.. the second time i only put in 2 1/2- 2 3/4 cvups of crumbs and it was much better.
I wish you had showed the cake cut so we could see what the inside looks like