2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup whole milk
1/2 cup canola oil
2-1/2 teaspoons pure vanilla extract
1 cup boiling water
10 to 15 Oreos twisted open plus 15 Oreos cut in half.
Heat oven to 350°F. Spray two 9-inch round baking pans with non-stick spray. Line pans with parchment paper and spray paper. Line the bottom of both pans with Oreos that have been twisted open, icing side up. Reserve Oreo halves without icing for the Whipped Cream Filling (see below).
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Some of the cookie halves will float to the top. (The first time I made it I kept trying to get them to go to the bottom and finally gave up. It really doesn’t matter so don’t worry!)
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to wire racks. Remove parchment paper. Cool completely
1/2 cup (1 stick) unsalted butter
2/3 cup Cocoa
3 – 1/4 cups powdered sugar
1/3 cup whole milk
1 teaspoon pure vanilla extract
Pinch of iodized salt
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating until smooth. If needed, add additional milk, to get to spreading consistency. Stir in vanilla. Makes about 2 cups of frosting.
Cookie Crumb Filling
2/3 cup whipping cream
1/3 cup powdered sugar
1/2 teaspoon pure vanilla
1/3 cup cookie crumbs from leftover Oreo cookies you didn’t use (the leftover sides without the filling).
With wire beaters, whip whipping cream, powdered sugar, and vanilla on high speed until peaks form. Gently press cookie crumbs into whipped cream. Do not stir or the whipped cream will deflate.
Tear small pieces of wax paper and place around edge of serving plate (this will keep the plate clean and be removed after frosting the cake). Place one cake layer on serving plate. Using a knife, make a dam of icing to hold in the filling. Spread a 1/2 inch thick layer of icing 1 inch around the outer edge of the cake. Gently spoon cookie crumb filling inside the dam. Place second cake layer on top of icing dam and filling.
Make a crumb coat of icing by thinly icing top and sides of cake.Refrigerate until hard. Ice top and sides of cake with remaining icing. Remove wax paper. Arrange Oreo halves in a circular pattern on top of cake, cut side down. Arrange remaining Oreo halves in the middle of the cake, sticking the tips of the Oreos into the icing in alternate directions, resembling crescent moons. Store cake in refrigerator. To serve: Cut cake while cold. Bring to room temperature before eating.
Published in The News and Neighbor on April 13, 2013