Tuesday, July 11, 2017


1 3/4 cups all-purpose flour
2/3 cup cocoa baking powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
3 large eggs at room temperature
1 tsp vanilla
1 1/4 cups buttermilk

Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour. Shake over the trash to eliminate any excess flour; set aside.

In a medium bowl, mix together until well blended the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, beat the flour mixture into the butter mixture in three additions alternating with buttermilk. Begin and end with the flour. Beat 1 minute after all additions. Divide batter evenly between the two prepared pans. Gently tap on countertop to remove any air bubbles. Bake at 350 degrees for about 36 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans on wire racks for 10 minutes before removing cakes. Turn the cakes out onto the racks and let cool completely.

When cakes are completely cooled trim cake tops to level. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake plate and top with 1/3 of the filling (recipe below), spread evenly over top. Repeat with 2 more layers and the remaining filling. Top with the last layer, cut side down. Refrigerate 20 minutes for the filling to set.

4 oz cream cheese, softened
1 stick butter, softened
16 oz powdered sugar
3 to 4 tablespoons milk

In a large mixing bowl, with mixer on medium speed, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then 3 tablespoons milk. Beat for 2 minutes until light and fluffy. During this process, add the other tablespoon of milk if needed. Use to fill cake layers as directed above.

1 1/2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
3 cups crushed Oreos
Extra whole Oreos for garnish, if desired

In a large mixing bowl, with mixer on high speed, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over the cake, using the back of a spoon to make swirls and peaks on the top. Gently press the Oreo crumbs onto the sides of the cake to cover sides completely.

Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.