25    Cream filled sandwich cookie

      3 c  Flour

  1 1/2 c  Sugar

  1 1/4 c  Milk

      1 c  Shortening

  2 1/2 ts Baking powder

      1 ts Salt

      1 ts Vanilla

      4    Large eggs

------------------------------CHOCOLATE GLAZE------------------------------
      6 oz Pk semi-sweet choco-chips

      3 tb Shortening

      1 tb Milk

      1 tb Corn syrup

  Preheat oven to 350F. Grease and flour 9" fluted tube pan. Cut each cookie
  into quarters. In large bowl, with mixer at low speed, beat flour and
  remaining ingredeints except cookies and chocolate glaze until blended.
  Increase speed to high, beat 2 minutes, scraping bowl. Spoon about 3/4 cup
  batter into pan. Gently stir cut-up cookies into remaining batter and spoon
  into same pan. Bake 50 minutes or until cake springs back when lightly
  touched with finger (toothpick test won't work). Cool cake in pan on wire
  rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare
  chocolate glaze. In 1 quart saucepan over low heat, heat chocolate chips,
  shortening, milk, cornsyrup, stirring until melted and smooth. Place rack
  with cake oven large plate to catch drips, then pour warm glaze over top
  and sides of cake. This cake freezes well, and is wonderful cold from the
  refrigerator.