1Grease and flour 10" TUBE PAN. (Due to previous feedback, I have corrected the Tube pan and bundt pan usage. Someone used a bundt pan and it baked over and made a mess in their oven.) IF YOU USE A BUNDT PAN, BE CERTAIN ONLY TO FILL IT HALF WAY, OR MAYBE EVEN LESS THAN HALF TO PREVENT BAKE OVER AND A MESS.
2Mix sugar, milk and crisco. In seperate bowl mix together flour, salt and baking powder then add to sugar mixture. Beat eggs yolks and add in slowly making sure they are well blended. Add vanilla extract and mix well.
3Put 1 1/2 rows of Oreo Cookies in large ziploc bag and crush up the cookies. For best results the smaller the cookie crumbles the better, but don't over crush them.
4Beat egg whites and set aside. Fold in Crushed Oreo Cookies. Last, gently fold in egg whites. Pour into well greased and floured Tube Pan or Deep Funnel Pan. Place in cold oven and bake on 275 degrees for about 1 hour and 30 minutes. Some ovens are hotter than others so check the cake at about 1 hour in to baking to be sure it is not browning or burning on the outside edges before the center is done.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...