Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email youāre using for this account.
3 eggs
1 and 1/2 cups sugar
1 and 1/4 cups vegetable oil
2 teaspoons Gefen Vanilla Extract
1 and 1/2 cups orange juice
2 and 1/2 cups flour (or gluten-free flour with xanthan gum)
1 teaspoon baking powder
1 and 1/2 teaspoons baking soda
pinch salt
6 cups coarsely chopped chocolate sandwich cookies (gluten-free or regular)
1 and 1/2 cups Glicks Chocolate Chips
Preheat oven to 350 degrees Fahrenheit. Coat a 12-cup Bundt pan with nonstick cooking spray.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs with sugar, oil, and vanilla on medium-high speed for three to five minutes, until light. Add orange juice; beat well.
Reduce mixer speed to low; add flour, baking powder, baking soda, and salt. Mix just until combined.
Carefully fold in cookies and chocolate chips. Pour batter into prepared pan.
Bake for 50-55 minutes or until a wooden toothpick inserted into the center comes out without any batter clinging to it. Let cool 20 minutes. Invert onto a serving platter; cool completely.
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.
This recipe image was generated usingĀ AI.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidanceāalways check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
i made this cake twice. only got 4 cups crushed oreos out of a 14 oz box- 6 cups would have been insane. 4 cups were too much the batter was too high and it took forever to be done.. the second time i only put in 2 1/2- 2 3/4 cvups of crumbs and it was much better.
I wish you had showed the cake cut so we could see what the inside looks like