MARBLE MILANO CAKE 

1 package Pepperidge Farm Milano cookies 
2 1/4 sticks unsalted butter, soft 
2 ounces unsweetened chocolate, coarsely chopped 
13/4 cups all-purpose flour 
11/2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
11/4 cups sugar 
4 extra large eggs, at room temperature 
1 cup sour cream 
2 teaspoons vanilla extract 

Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch 
springform (3 inches deep). Line the bottom with parchment paper, 
then 
butter the paper. 

Break the cookies into 1/2-inch pieces into a medium bowl. Knead in 
6 
tablespoons of the butter; set aside. 

Melt the chocolate in a microwave-safe bowl in a microwave oven; set 
aside. The chocolate should be warm when it is added to the batter 
later. 

Sift the flour, baking powder, salt and baking soda into a medium 
bowl; 
set aside. In the bowl of an electric mixer, beat the remaining 1 
1/2 
sticks butter and the sugar until light and fluffy. Add eggs, one at 
a 
time, beating well after each addition and scraping down the sides 
of 
the bowl as you work. Beat in sour cream and vanilla. Reduce mixer 
speed 
to low and mix in the flour mixture, mixing just until flour is 
incorporated. 

Scrape three-quarters of the batter into the pan. Smooth the top 
with a 
rubber spatula. Quickly stir the warm chocolate into the remaining 
batter until there are no white streaks remaining. Drop the 
chocolate 
batter by spoonfuls over the surface of the white batter. Use two 
butter 
knives to cut the chocolate batter into the white batter to create a 
marbled effect. Sprinkle the cookie topping over the batter and 
press it 
gently into the batter. 

Bake in the middle of the oven for 1 hour, until the cake just 
begins to 
pull away from the sides of the pan. Transfer the cake to a wire 
rack 
and cool for 20 minutes before removing the sides of the pan. Cool 
completely. The cake can be stored at room temperature, covered, for 
as 
long as one week. Makes about 10 servings. 






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