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This week’s adventure is on the sweet side and is one of my favorite cakes to make.
The main component of this cake is Oreo cookies. For many fans of the Oreo, I could probably stop right there and they already are hooked.
As a fan of this delicious chocolate sandwich cookie, I like adding it to pretty much anything sweet from cookies to brownies and especially ice cream.
This recipe is very easy and the result is Oreo delight.
It is from a cookbook in the Cake Mix Doctor series by Anne Byrn. Each recipe in these books begins with a cake mix. Other things are added to the mix to create yummy desserts including cookies, brownies, dessert bars and other cakes.
This one starts with a white cake mix.
For the cookie crumbs, I did not pull out the food processor to crush the cookies. Instead, the cookies were sealed in a freezer bag and crushed with a rolling pin. It’s a little easier than dragging out the processor and having to clean it.
This is a cake I take to many gatherings. I have made the four-layer version in the recipe and, to save time, have kept it two layers. Sometimes the four-layer cake tends to slide around because of the whipped cream icing between the layers.
One time it turned out so lopsided and ugly I didn’t think anyone would eat it. Never underestimate the power of the Oreo — there wasn’t a crumb left.
This particular cake also can be called “award winning” because it won a cake competition at work one year.
After icing, I usually add cookies around the bottom of the cake. Carefully twist the cookie to have two halves. After resisting the temptation to lick the icing from the middle — remember you’re going to share this with others after all — place cookie halves around the bottom of the cake until they encircle it.
Because of the whipped cream icing, I usually store this cake in the refrigerator. This process also softens the cookies around the bottom, making it easy to slice through them.
The result is a delicious cake guaranteed to please. In fact, make sure you get a piece before serving it. If you wait, there might be none left.
Most of the time, the cake plate goes home empty and often has been scraped clean. It’s that yummy.
Becca Owsley can be reached at (270) 505-1741 or firstname.lastname@example.org.
Cookies and cream cake
18 chocolate sandwich cookies, additional if needed
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package white cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups heavy whipping cream
Place chocolate sandwich cookies in batches in a food processor and process until you have crumbs. You should have 2 1/4 cups crumbs. If not, process more cookies until you have the correct amount. Set aside.
Place a rack in the center of the oven and preheat the oven to 350 degrees. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out excess flour and set pans aside.
Combine cake mix, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides again as needed. The batter should look well blended. Fold in one cup of cookie crumbs until well distributed. Divide the batter evenly between the prepared pans, smoothing out with the rubber spatula. Place pans side by side in the oven.
Place a clean, large mixing bowl and clean electric mixer beaters in the refrigerator while the cake bakes. You will use these to prepare the whipped cream icing.
Bake the cakes 28 to 32 minutes, until they spring back when lightly pressed with your finger. Remove the pans from the oven and place on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert onto a rack, then invert again onto another rack so cakes are right side up. Allow to cool completely, 30 minutes more.
Prepare whipped cream icing. Remove the chilled bowl and beaters from the refrigerator. Pour cream into the bowl and beat with electric mixer on high for 2 1/2 to 3 1/2 minutes, until stiff peaks form. Gently fold in one cup of remaining cookie crumbs, distributing well. Chill the whipped cream until the cake has cooled completely.
Carefully slice the cake layers in half horizontally using a large, sharp, serrated knife or a long piece of unflavored dental floss to create four layers. Place the bottom half of a cake layer on a serving platter, cut side up. Spread with some of the whipped cream. Top with the matching top half of the layer, top side down. Spread with whipped cream. Next, add the bottom half of the second layer, cut side up and spread with whipped cream. Top with the matching top half of the layer, cut side down. Spread the top and sides of the entire cake with remaining whipped cream using clean, smooth stokes.
Sprinkle the remaining 1/4 cup of cookie crumbs on top of the cake. Place the cake in a cake saver and chill until time to serve.
Store this cake in a cake saver or lightly covered with waxed paper in the refrigerator for up to five days.
SOURCE: “The Chocolate Cake Mix Doctor” by Anne Byrn