Tuesday, July 30, 2013

Cookies & Cream Cake

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It was time to make a cake and this cake caught my interest.  It lived up to my expectation and everyone love it.  The cake is very moist and has great flavor.  I love the whipped cream frosting as its not as heavy and filling as a normal buttercream frosting.  I don't have much else to say other then, THIS CAKE ROCKS!







Cookies & Cream Cake - Adapted from Bird On A Cake

Cake Ingredients:
2 Cups Flour
1 1/2 Cups Sugar
1 Package (3.4oz) Instant Vanilla Pudding Mix
1 Tablespoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Vegetable Oil
1/2 Cup Lukewarm Water
3 Eggs (room temperature)
1 Cup Sour Cream
1 Teaspoon Vanilla
14 Oreo Cookies (chopped into quarters) 

Oreo Whipped Cream Frosting Ingredients:
1 Quart Heavy Whipping Cream
3/4 Cup Sugar
14 Oreo cookies (remove the filling and crush the cookies)

Directions:
  1. Heat oven to 325. Line the bottoms of two 9 inch round cake pans with wax paper and grease the sides or spray the whole pan with Pam.
  2. In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder and baking soda. 
  3. Add the oil, water, eggs, sour cream and vanilla extract. Beat with mixer on medium speed until well blended. 
  4. By hand, mix in the Oreo cookies.
  5. Pour the batter into prepared pans and bake for approx. 30 minutes or until toothpick inserted in center comes out clean.  Let the cakes cool completely - or even freeze.
  6. With an electric mixer, whip the cream and sugar until it forms stiff peaks (3-4 minutes). Fold in crushed Oreos. Keep refrigerated.
  7. To assemble your cake, level your cakes and slice them each in half, to make four cake layers. 
  8. Spread frosting between the layers and cover the entire cake with frosting. Keep refrigerated and garnish with Oreo cookies right before serving.
  9. ENJOY!

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