Chocolate Cookie Pound Cake

1. 1

   Preheat oven to 325.

2. 2

   Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.

3. 3

   In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.

4. 4

   Add eggs, one at a time, beating well after each addition.

5. 5

   Beat in vanilla.

6. 6

   Gradually add flour alternately with cream, beginning and ending with flour, beating just until combined after each addition.

7. 7

   Spoon half the batter into prepared pan.

8. 8

   Top evenly with half of crushed cookies; spoon remaining batter over cookies.

9. 9

   Top with remaining crushed cookies.

10. 10

    Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick comes out clean.

11. 11

    Let cool in pan for 10 minutes.

12. 12

    Remove from pan, and cool completely on a wire rack.

13. 13

    In a small bowl, whisk powdered sugar and milk until smooth.

14. 14

    Drizzle glaze over cooled cake.

No additional tips available.