Oreo Ripple Coffee Cake I

• 24 Oreo cookies, coarsely chopped (I find it easier to cut the cookies more neatly if they've been chilled for about 15 minutes)
• 1/3 cup flour
• 1/4 cup butter, melted
• 1/3 cup mini chocolate chip
• 1 (16 ounce) package yellow poundcake mix (Betty Crocker is good)
• 3/4 cup water
• 2 eggs
• 1 cup powdered sugar
• 4 teaspoons milk

1. Preheat oven to 350*F.
2. Combine the chopped cookies, flour, and melted butter; stir in the chocolate chips.
3. Set aside.
4. Prepare the cake mix with the water and eggs as directed on the package.
5. Pour 1/2 the batter into a greased 9" or 10" tube pan; sprinkle 2 cups of the Oreo mixture evenly over the batter.
6. Cover with remaining batter and Oreo mixture; press the cookies gently into the top of the cake.
7. Bake at 350u0b0F for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool 10 minutes in pan on a wire rack; loosen edges of cake from the pan and carefully invert.
9. Cool completely.
10. Combine the powdered sugar and milk; drizzle over the cooled cake.

cookies, flour, butter, chocolate chip, water, eggs, powdered sugar, milk

Taken from www.food.com/recipe/oreo-ripple-coffee-cake-i-70735 (may not work)