Chocolate Cookie Pound Cake

Directions

1. 1
   Preheat oven to 325.
2. 2
   Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
3. 3
   In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
4. 4
   Add eggs, one at a time, beating well after each addition.
5. 5
   Beat in vanilla.
6. 6
   Gradually add flour alternately with cream, beginning and ending with flour, beating just until combined after each addition.
7. 7
   Spoon half the batter into prepared pan.
8. 8
   Top evenly with half of crushed cookies; spoon remaining batter over cookies.
9. 9
   Top with remaining crushed cookies.
10. 10
    Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick comes out clean.
11. 11
    Let cool in pan for 10 minutes.
12. 12
    Remove from pan, and cool completely on a wire rack.
13. 13
    In a small bowl, whisk powdered sugar and milk until smooth.
14. 14
    Drizzle glaze over cooled cake.