Oreo Cookies N Cream Pound Cake
1 cup unsalted butter, room temperature
1/2 cup vegetable shortening
2 1/2 cups sugar
5 large eggs, room temperature
3 cups all-purpose flour
1 cup International Delight OREO Creamer
1 teaspoon vanilla extract
1/2 teaspoon almond extract
20 OREO cookies, broken
For the topping:
1 cup powdered sugar
3 tablespoons International Delight OREO Creamer
8 OREO cookies, broken
DO NOT preheat the oven. Grease and flour a Bundt pan.
Using a hand mixer or stand mixer, cream together the butter, shortening, and sugar for 5 minutes. Add the eggs one at a time, mixing thoroughly after each egg. Add the flour and creamer alternately, beginning with 1 cup of flour, then 1/2 cup of creamer, 1 cup of flour, 1/2 cup of creamer, then 1 cup of flour. Beat well after each addition. Scrape down the sides of the mixing bowl and mix again. Add the almond and vanilla extracts, and mix well. Fold in the broken OREO cookies. Fill the Bundt pan to within 1 inch of the top.
Place the pan into a cold oven, and turn the oven on to 325°. Bake 1 hour to 1 hour and 10 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then place a serving platter or plate over it and invert the cake onto the platter.
Allow it to cool completely, then whisk together the powdered sugar and additional creamer to create the glaze. Drizzle over the cake and top with the remaining OREO cookie pieces.