For the cake:

1. Preheat the oven to 350ºF / 180ºC.
2. Butter and flour a 10-12 cup bundt pan (9 or 10-inch / 26cm) and put it in the fridge while making the batter. Or use a baking spray, the type that has flour in it. 
3. Beat the butter in a large bowl while gradually adding sugar until it is pale and fluffy, 3-4 minutes at high speed. Scrape the sides of the bowl a few times. 
4. Add eggs one by one, beating well at medium speed after each addition, and scraping the sides of the bowl a few times. 
5. Add extracts and mix well.
6. Sift together flour, salt, and baking soda (I have them measured and sift them directly over the butter mixture) and add them in 3 additions alternating with the sour cream in 2 additions. Do this at low speed. The batter will be dense and thick. Make sure it has no lumps, but don’t overbeat.
7. Coarsely chop 3/4 parts (13-15) of the total amount of Oreo cookies with a kitchen knife, and fold into the batter with a spatula. Mix until integrated and try not to crush the cookie pieces much.
8. Transfer to the prepared pan, smooth the top and bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean. Don't overbake. 
9. Let cool for 10-15 minutes on a wire rack and unmold carefully. If it doesn't come out easily, let it cool down further and check with a smooth-bladed knife around the center and sides to make sure no cake is stuck to the pan. 
10. Cool cake completely on the cooling rack.

For the glaze:

1. Mix sugar and milk until creamy and no lumps remain.
2. Pour on top of the cooled cake and let it run down the sides.
3. Add the remaining finely chopped Oreo cookies on top. 
4. It keeps for several days at room temperature, covered in plastic wrap.