Oreo Cream Cake

My college roomate Carrie gave me the recipe for this Oreo frosting. It tastes as good as it looks, and is as simple as can be. I included my recipe for the cake.


Chocolate Cake: make first

Frosting

Place 15-20 Oreos in a plastic zipper-lock or storage bag. 

With a meat mallet or rolling pin crush into (3)medium-large pieces.  Set aside.

In the bowl of an electric mixer add the cream and powdered sugar. 

Beat until (4)stiff.

Add the Oreo pieces to the whipped cream and gently stir.  Don’t over-mix or the frosting will turn brown. Set aside.

 

Assembly

(5)Level the cooled cakes by cutting off any un-even parts on the top with a serrated knife.  Cut each round in half so you have four layers.  Place the bottom layer on a cake plate.  Top with frosting.  Top with a round of cake and repeat. 

Cover the cake completely with the frosting. 

 

(6)Decorate with remaining oreos.  

Slice and serve. Refrigerate remaining cake. Bring to room temperature before serving again.

   

Problems

 


Oreo Frosting
3 c heavy whipping cream
1/3 c powdered sugar
30 Oreos

Place 15-20 Oreos in a plastic zipper-lock or storage bag.  With a meat mallet or rolling pin crush into (2)medium-large pieces.  Set aside.

In the bowl of an electric mixer add the cream and powdered sugar.  Beat until (3)stiff.
Add the oreo pieces to the whipped cream and gently stir.  Don’t over-mix of the frosting will turn brown.  Set aside.

Chocolate Cake

½ c (4 oz) unsalted butter (at room temperature or slightly cold)
1 c (6.5 oz) light brown sugar packed
1 c (7 oz) sugar
2 large eggs
1 T vanilla
5 oz unsweetened chocolate squares
2 c + 2 T (10.5 oz) all-purpose flour
1 ½ t baking soda
1 ½ t baking powder
1 t salt
3/4 cup (6 oz) milk
1/4 c (2 oz) sour cream
1 c (8 oz) boiling water

Pans
Preheat oven to 350 degrees.

Prepare two 8 or 9 inch round cake pans in the following way.  Place one of the pans on top of a piece of parchment or waxed paper.  Trace around the bottom with a pen, or slide a scissors around the bottom to score the paper.  Cut out and repeat.  Spray the bottom of the pan with cooking spray and place the prepared paper inside.  Smooth out any air-pockets and seal around the edges.  Spray and flour the paper and edges.   Shake out any excess.  Set aside. 

Cake
In a medium bowl stir flour, baking soda, baking powder, and salt.  Set aside.
In a small microwave proof bowl, melt chocolate in microwave for 1 minute.  Stir and microwave an additional 30-60 seconds.  Stir until completely melted.  Set aside.

Measure the milk and set aside. 

Measure the water and heat in microwave until boiling 1-2 minutes.  Set aside.

In the bowl of an electric mixer beat the butter 3-4 minutes with the whisk attachment.  Add the sugars.  Beat another 3-4 minutes.  Add the eggs and vanilla and beat until eggs are incorporated.  Turn the mixer off and add the melted chocolate.  Mix until combined.   With the mixer running add 1/3 of the flour mixture, then 1/3 of the milk.  Keep alternating until it is all added.  Beat on medium/high speed for two minutes.  Remove bowl from mixer and gently stir in the boiling water until the batter is smooth.  Pour into prepared pans.  Bake 30 minutes. 

Test to see if it’s done by gently touching the middle of the cake. It should spring back, but just barely.  If it sinks it needs a few more minutes.  If it is firm, it’s overdone.  Remove from oven and set on cooling racks.  Gently run a knife around the cake to loosen it from the sides.  Let cool 10 minutes.  Run the knife around the edge again.  Flip the pan over and release the cake onto a cooling rack.  Remove the parchment or waxed paper.  Cool completely. 

Assembly
Level the cooled cakes by cutting off any un-even parts on the top with a serrated knife.  Cut each round in half so you have four layers.  Place the bottom layer on a cake plate.  Top with frosting.  Top with a round of cake and repeat.  Cover the cake completely with the frosting.  Decorate with remaining oreos.  To half the Oreos, gently cut them with a serrated knife.    

Slice and serve. Refrigerate remaining cake. Bring to room temperature before serving again.

Notes

1. If the mixer is running when the chocolate is added it will splatter onto and stick to the sides of the bowl. It will be harder to mix in later and some of it will be wasted.
2. Don't take it out of the pan right away. It continues to bake when it's removed from the oven and needs this additional time in the pan. Also it's likely to fall apart if it's removed too soon. Don't wait longer than 10 minutes however or it can become stuck to the pan and difficult to remove.
3. Don’t crush too much or you will get a lot of crumbs.  This will turn the frosting brown.
4. If the cake isn't leveled it's likely to lean and not look as good.
5. Beat it enough so it holds stiff peaks, but don’t overbeat it or it will be ruined. 
6. To half the Oreos, gently cut them with a serrated knife.   


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