This tall, gorgeous Oreo Cookie Layer Cake tastes like biting into a giant soft Oreo!
I have decided that vacations are too much work.
All the getting ready. All the recovering afterwards. It basically cancels out the vacation itself.
Not to mention I always find a zillion things I need to spend money on to BRING to the vacation. Mini shampoos and a tiny hairspray, three kinds of medicine for the kids (poop medicine, allergy medicine, headache medicine — I mean, you never know) something to zip all my makeup into, a swimsuit that doesn’t make me feel fat, Sour Patch Kids in case there’s good reality TV on at the hotel and nothing to eat while I watch it.
It’s just a lot. A LOT.
I’m almost poor before I’ve even headed to the airport.
I have heard that there are people who just throw a few things into a little carry-on bag and head out the door, but I’m pretty sure they are aliens. A carry-on is barely big enough to carry all of my hair products, let alone everything I need to survive for a week.
ALSO? All the stress.
Watching people cram their bags into the overhead bins of an airplane is like watching airline hunger games. One minute they are standing in the aisle with a bland expression on their face — perfectly unassuming — and the next they are violently jamming their bag into the empty slot they saw their neighbor eyeing. Everyone looks so angry when they shove their luggage into the overhead bin. It’s all very serious. I’m like, who even are you, and do you wear tiny clothes made for ants?
It’s disturbing. And a panic attack waiting to happen. I was just not designed for stressful situations, particularly if they take place on a flying death capsule.
I have had the idea for the cake in my mind for some time, and finally got around to making it happen. I love it. Love, love, love.
Dark chocolate cake is full of Oreo crumbs baked right into the batter, then layered with fluffy Oreo cream filling.
Why WOULDN’T a person make this cake, is what I’d like to know.
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch Process (dark) Cocoa Powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12 Oreo cookies, crushed to fine crumbs
- Oreo Filling
- 2 envelopes (1/2 ounce total)
- 1/2 cup water
- 2 cups vegetable shortening
- 8 cups powdered sugar
- 3 teaspoons vanilla extract
- Preheat oven to 350. Butter and flour two 8-inch round baking pans.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat with a mixer on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fold in Oreo crumbs. Pour batter evenly into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Cover cakes and let chill in the refrigerator until firm.
- Prepare Oreo Filling: Place gelatin in a heatproof bowl or cup and add 1/2 cup cold water. Stir until dissolved. Set cup/bowl of gelatin in a pan with a couple inches of simmering water. Stir the gelatin and let the water simmer until gelatin becomes thin and transparent. Let cool to lukewarm.
- In the bowl of your mixer, cream together shortening, powdered sugar, and vanilla until combined. Add gelatin and beat for 10 minutes.
- Using a serrated knife, level cakes and split each in half horizontally. Assemble cake, spreading each round with 1/4 of the Oreo filling. Top with crumbs from the trimmed cake pieces.
Cake batter adapted from Hershey Oreo filling adapted from Food.com
Enjoy and have a great day!