• Preheat oven to 325°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, cream cheese, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Remove bowl from the stand mixer.
• In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, and kosher salt.
• Add the dry ingredients to the butter mixture. Stir until just combined.
• Gently fold in the chopped Oreos, being careful not to overmix.
• Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 90-95 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
• Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

Glaze

• In a medium bowl, whisk together the confectioners' sugar and milk until smooth and pourable. Adjust the amount of milk to reach your desired consistency.
• Drizzle the glaze over the cooled cake, allowing it to run down the sides.
• Sprinkle chopped Oreos over the glaze before serving.