Jan 31, 2011

Monday Meal

Saturday was my husbands 24th birthday. To celebrate one of his best friends came down and surprised him on Friday, he was totally speechless, and we had a party Saturday night. We cooked steaks, mashed potatoes, rolls, salad, and the piece de resistance, a home made Oreo Chocolate Cake.

It turned out amazing and put everyone in a chocolate comma. I hope you enjoy this sweet treat.

Oreo Cake
For the Cake
1 (18.25 ounce) package devil’s food cake mix {with or without pudding}
1 (5.9 ounce) package instant chocolate pudding mix
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
10 crushed oreos
1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.
2. In a large bowl, mix together the cake and pudding mix, salt, vanilla, sour cream, oil, beaten eggs and water. Stir in the crushed oreos and divide batter into the prepared pans.
3. Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.
For the Oreo Buttercream
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 tablespoon pure vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
3-4 tablespoons very cold milk
25 crushed oreos
1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency, and fold in crushed oreos.

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