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Ingredients
- 7.5-ounce bag Pepperidge Farm Milano Cookies
- 2 sticks butter, divided
- 2 ounces unsweetened chocolate
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla
Details
Servings 12
Cooking time 60mins
Preparation
Step 1
Break the cookies into roughly 1/2-inch pieces. I put them in a plastic bag, and rolled them gently with a rolling pin. Pour the cookies into a bowl, and toss them with 1/4 cup melted butter. Set them aside. In a small saucepan set over hot water, or in the microwave, melt the unsweetened chocolate, stirring until it's smooth. Set it aside.
In a small bowl, whisk together the flour, baking powder, salt and baking soda. In a larger bowl, beat the remaining 1 1/2 sticks butter and sugar at high speed, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition and then stir in the sour cream and vanilla. Reduce the mixer speed to low, and add the dry ingredients, mixing until they're just incorporated.
Lightly grease a 9" springform pan. Spoon 3/4 of the batter into the pan. Add the melted chocolate to the remaining batter in the bowl, and stir until there are no light-colored streaks remaining. Dollop the chocolate batter atop the white batter and, using two table knives in a criss-cross motion, swirl the dark batter into the light until you've got a marbled effect. Sprinkle the crumbled cookies over the batter, pressing them in gently with your fingers.
Bake the cake in a preheated 350 degree oven for 55 to 60 minutes, until it's golden brown and a cake tester inserted into the center comes out clean. Remove the cake from the oven, and cool it in the pan. After 20 minutes, you may remove the sides of the pan, and transfer the cake to a serving plate.
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