Food

Delicious Oreo Chocolate Cake

Oreo Cake logo

Hey Everyone,

I just baked this cake for my Mom’s birthday (HAPPY BIRTHDAY MOM) and it was absolutely delicious! Unbelievably moist! The whipped frosting was to die for!

Side Note: I ended up freezing my leftover whipped frosting and it tastes like ICE CREAM! So, basically this is a Cake and Ice Cream recipe #BONUS!!!

Any who, I’m going to start posting recipes every Thursday! So Stay tuned for next’s weeks surprise ๐Ÿ™‚ Let me know if you are looking for any certain type of recipe and I will do some investigating!!! ENOY ๐Ÿ™‚

Delicious Oreo Chocolate Cake

INGREDIENTS

For the cake
    • 1 1/2cups / 185g / 6.6oz all-purpose flour
    • 1 cup / 200g / 7oz ย sugar
    • 1 cup / 8oz cold water
    • 2/3 cup vegetable oil
    • 1/4 cups ย / 30g / .8 oz unsweetened cocoa powder
    • 1 tsp / 5ml baking soda
    • 1 tsp / 5ml white vinegar
    • 1/2 tsp / 2.5ml salt
    • 1 tsp / 5ml pure vanilla extract
For the Oreo whipped cream
  • 40 Double Stuffed Oreo cookies, finely crushed
  • 4 cups heavy whipping cream
  • 2 tbsp granulated sugar
  • 2 tsp pure vanilla extract
  • 9 Mini Oreos

UTENSILS

  • Big Bowl
  • Medium Size Bowl
  • 2 8-inch pans
  • Measuring cups ranging from a 1/4 cup – 1 cup
  • Measuring spoons from 1/2 tsp – 1 tbspOreo Cake

INSTRUCTIONS

For the Cake
    1. Heat oven to 350 degrees F (175 degrees C).
    2. In large mixing bowl combine all the ingredients. Using a spatula mix all the ingredients together well.
    3. Spray two 8-inch baking pans with PAM spray – use a napkin to make sure every inch of the pan is covered.
    4. Bake 15-17 minutes or until a toothpick inserted near center comes out clean.
    5. Cool completely, and place in the freezer for 10 minutesย before assembling.

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For the Oreo Whipped Cream
    1. Place Oreos in a freezer size bag and crush them – get some anger out and throw the bag around – (maybe double bag it though so that you don’t end with Oreos everywhere).
    2. Make the Oreo Whipped Cream in 2 batches. In the first bowl, whip 2 cups of cream on medium-high speed to soft peak, spoon into large bowl.
    3. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak.
    4. Fold into already whipped cream.
    5. Fold crushed Oreos into whipped cream. *Don’t try to use the electric mixer very long or AT ALL, because if you OVER MIX the cream it will separate and become liquidy again…

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Building the Cake
  1. Remove cake from the freezer.
  2. Place bottom layer on serving plate.
  3. Spread about 1/3 of Oreo Whipped Cream onto cake.
  4. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake.
  5. Chill in refrigerator for about 2 hours to allow cream to stiffenย to smooth with spatula.
  6. Garnish with mini Oreos.
  7. Serve and enjoy ๐Ÿ˜€

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BAKING HACKS!!!

  • PULL ALL INGREDIENTS OUT FIRST – and then put each ingredient away as you bake – it’s makes baking much less stressful because there will be less to clean in the end.
  • DRY INGREDIENTS FIRST – then wet ingredients so that you don’t have to clean your measuring tools as many times.
  • USE PLATE FOR MEASURING TOOLS – lay a plate out to place all of your measuring tools on while you cook so that you don’t make a mess on the countertop

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BEST OF LUCK BAKING ๐Ÿ™‚

Photo on 8-12-14 at 11.05 PM #4

Cheers, S

NOTES

Recipe inspired by Bake Rita‘sย Oreo Chocolate Cake.

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