For OREO addicts, indulge in the ultimate chocolate cake. This cake is moist and rich, with layers of rich chocolate, a creamy whipped cream topping, and a crunchy OREO crust. For fans of both chocolate and OREO, it's a real treat.
Ingredients: 2 cups crushed OREO cookies. 1/2 cup melted butter. 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup milk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup hot water. 1 1/2 cups whipped cream. 1/2 cup crushed OREO cookies for topping. Chocolate syrup optional.
Instructions: Preheat your oven to 350F 175C. Grease and flour two 9-inch round cake pans. In a bowl, combine the crushed OREO cookies and melted butter. Press this mixture into the bottom of the prepared pans to create a crust. In a separate bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. Stir in the hot water until the batter is smooth. The batter will be thin; this is normal. Pour the batter evenly into the prepared pans, covering the OREO crust. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack. Once the cakes are cool, spread whipped cream on top of one cake layer, then place the other cake layer on top. Cover the top of the cake with more whipped cream and sprinkle with crushed OREO cookies. Drizzle with chocolate syrup if desired. Serve and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Sean Fulop