My last post was about Oreo Frosting in prep for an Oreo Cake that I wanted to make for a dear friend at work. Her Birthday was coming up, closing in on the end of the year and even though there hasn’t been much to celebrate per se I was making more of myself feel better than anything else 🙂
Oreo has had a fan club for more than a decade now and it always amazes me how there’s a never ending list of things you can make with it and have it come out good every single time still! The Oreo cake I have below is nothing grand in all honesty – It’s all about the frosting and the Oreo border. I do want to get into a more experimental territory with Oreo soon but i’m trying to lose 3 kilos after this phenomenal Thailand trip I had with my family and Oreos need to stay far away from me right now. I also have a wedding to attend to in Manila in the next 2 weeks and I’m just dreading how I’ll look in my outfit, so while I write about this favourite cookie of everyone’s which brings so much joy in every bite, I am biting into a Guava and having some almonds for dinner to shed some fat off.
So for the Cake, keep it simple and use any Chocolate Cake recipe you have as a favourite, or the following:
2 C flour
2 C sugar
1 C milk
1 C oil
2 tsp Baking Soda
1 tsp baking powder
2 Eggs
1 C hot water
2 /3 C cocoa
1 tsp vanilla
12-14 Oreos
Directions:
- Pre-heat oven to 180C/375 F
- Mix all the dry ingredients in one bowl and all the wet in another
- Combine the wet and dry ingredients, place in pan and bake for 40 mins or until skewer is clean
- Once the cake has cooled, divide the cake into 2 halves. Set one side up flat and cover with Oreo Frosting
- Place the other layer of the cake on top an frost the cake on top and all around
- While the frosting is still wet, stick Oreos all around the border of the cake and let the cake set
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