1 3/4 cups milk
1 tablespoon fresh lemon juice
1 cup unsalted butter, softened
1 cup white sugar
1 1/2 cups golden or dark brown sugar, packed
1 tablespoon pure vanilla
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
4 cups all-purpose flour
1/2 cup each, chopped milk, white chocolate, semi-sweet chocolate
Preheat the oven to 350 F.
Line a baking sheet with parchment paper. Very generously spray a 10 inch angel food cake pan or a 12 cup Bundt cake pan with non-stick cooking spray and place on prepared baking sheet until required.
Coarsely chop the cookies and set aside. Put the lemon juice in a 2- cup Pyrex measuring cup and add the milk. Allow to stand and curdle, about 2 minutes.
In a mixing bowl, using the paddle attachment, cream the butter and sugar together on medium speed until well blended. Add eggs, two at a time, and blend on medium speed until blended, scraping bowl often to make sure no butter or sugar sticks to the bottom. Add in vanilla, and milk and lemon juice mixture and blend well.
Fold in salt, baking powder, baking soda, and flour and blend until batter is smooth, about 2-4 minutes.
Pour 2/3's of the batter into the pan. Sprinkle 2/3's of the chopped cookies over this. Top with remaining batter and top batter, evenly, with remaining cookies.
Place pan on baking sheet. Bake until it seems firm to the touch, 55-65 minutes.
Cool ten minutes in the pan before turning out on to a serving plate and right side upping again.
Drizzle the different melted chocolates of the top of cake with a fork and let glaze set.
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