Preheat oven to 180ºC . Grease and flour 23 cm fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Spoon about 0.75 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 litre saucepan over low heat, heat chocolate chips, shortening, milk, corn syrup, 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.