| 1 | Preheat oven to 350°F. |
| 2 | Grease and flour 9" fluted tube pan. |
| 3 | Cut each cookie into quarters. |
| 4 | In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. |
| 5 | Increase speed to high, beat 2 minutes, scraping bowl. |
| 6 | Sppon about ?cup batter into pan. |
| 7 | Gently stir cut-up cookies into remaining batter and spoon into same pan. |
| 8 | Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won"t work). |
| 9 | Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. |
| 10 | When cake is cooled, prepare chocolate galze. |
| 11 | In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. |
| 12 | Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. |
| 13 | This cake freezes well, and is wonderful cold from the refrigerator. |
