Oreos 'n' Cream Cake
Servings: 16 servings
Prep Time: 20 mins
Total Time: 1 hr 16 mins
a.. Cake:
b.. 1-3/4 cups all-purpose flour
c.. 2/3 cup Dutch-process cocoa powder
d.. 1-1/2 teaspoons baking soda
e.. 1/2 teaspoon baking powder
f.. 1/2 teaspoon salt
g.. 3/4 cup (1-1/2 sticks) unsalted butter, softened
h.. 1-1/2 cups granulated sugar
i.. 1 teaspoon vanilla extract
j.. 3 large eggs, at room temperature
k.. 1-1/4 cups buttermilk
l..
Filling:
a.. 4 oucnes cream cheese, softened
b.. 1/2 cup (1 stick) unsalted butter, softened
c.. 1 box (16 ounces) confectioner's sugar
d.. 3 to 4 tablespoons milk
e..
Frosting:
a.. 1-1/2 cups heavy cream
b.. 1/4 cup granulated sugar
c.. 1 teaspoon vanilla extract
d.. 3 cups crushed Oreos
1. Heat oven to 350 degrees F. Coat two 8-inch round cake pans with nonstick
cooking spray and dust with flour; shake out any excess flour.
2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking
powder and salt together until well blended; set aside.
3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla
for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well
after each addition.
4. On low speed, beat flour mixture into butter mixture in three additions,
alternating with buttermilk, beginning and ending with flour; beat 1 minute.
Divide batter evenly between prepared pans. Bake at 350 degrees F for about 36
minutes or until toothpick inserted in centers comes out clean. Cool cakes in
pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool
completely.
5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and
butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2
minutes or until light and fluffy.
6. When layers have cooled, trim off any crowned cake from the tops and
discard. Cut each layer in half horizontally with a serrated knife. Place one
cut layer on a cake stand and top with one-third of filling; spread evenly over
top. Repeat with 2 more cake layers. Place last layer on top, cut side down.
Refrigerate for 20 minutes or until filling is set.
7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and
vanilla until soft peaks form. Generously spread whipped cream all over cake,
using the back of a spoon to make swirls and peaks on top. Place chopped
cookies in a large bowl and carefully hold cake stand over bowl. With cupped
hands, gently press cookie crumbs onto the sides of the cake to cover. Brush
excess crumbs off stand before serving.
8. Oreo is a registered trademark of Kraft and is used with permission.
Nutrition information
Per serving: Calories 551, Total Fat 29 g, Saturated Fat 17 g, Cholesterol 117
mg, Sodium 323 mg, Carbohydrate 71 g, Fiber 2 g, Protein 5 g. Percent Daily
Values are based on a 2,000 calorie die
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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