Sunday, June 4, 2017

Oreo Fudge Cake

The birthday season in my household is here and to start it all off my middle girl Anna who just turned nine requested an Oreo cake so tis I did and let me tell you this cake was a huge hit. My all time favorite super moist chocolate cake, with a delectable fudge topping. You might never want to make another kind of choclate cake agin.


1 1/2 cups all-purpose flour1 1/2 cups granulated sugar
1 1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, at room temperature*
3/4 cup buttermilk
1/2 cup canola oil
2 tablespoon Mayo
1 tablespoon vanilla extract
3/4 cup strong brewed coffee, hot
2/3 cup semi-sweet chocolate chips 

2 sticks of butter (soft)
1 Cup Shortening 
5 Cups Powdered Sugar
2 Tablespoons Heavy Cream
2 Teaspoons Vanilla
15 Oreo Cookies (crumbed) 


 Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans. Butter all around and cover with cocoa powder

In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, mayo, canola oil and vanilla until smooth.
 Add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Stir in the chocolate chips
Pour the batter among the 2 cake pans and bake 20 to 25 minutes, until tooth pick comes out clean. Remove and let cool five minutes and take cakes out of pans, let the cakes cool completely before frosting. 

Stir butter and shortening in bowl until fluffy. Mix in the powdered sugar until fully mixed. Stir in vanilla and cream. Fold in your oreo crumbs and frost your cake when it is cooled.

Fudge: I just bought fudge ice cream topping. Take 1 cup of fudge topping and mix in 1 Tablespoon of water to help thin it out. Pour and spread over the top of the cake. 

My now 9 year old!

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