How To make Oreo Midnight Cake Part 2
- CONTINUATION Cake: In a bowl, combine coarsely crushed Oreos with flour, baking soda, and baking powder. Set aside. In another bowl, cream butter and sugar until light and then beat in, one at a time, the egg yolks. Beat in the sour cream, melted chocolate and vanilla. Add water all at once and stir to combine. Fold in the dry ingredients and beat at medium speed on an electric mixer for 2 minutes. Beat egg whites until stiff peaks form. Fold into batter by hand. Divide the batter between the two pans (one with a cookie bottom, one plain). Bake at 350 degrees until the cake just starts to spring back when touched lightly in the center (15-25 minutes). The layer with the cookie bottom will take about 5 minutes longer than the other one. Cool layers completely and chill in refrigerator. Filling: In a bowl, combine the butter, confectioner's sugar and vanilla. Add enough milk to make a spreading consistency. Place cooled layer with cookie crust on the bottom in the center of a glass plate. Reserving some filling for garnish, spread filling over this layer. Frosting: In a bowl, combine the butter, confectioner's sugar, cocoa, and vanilla. Add enough milk to make a spreading consistency. Place remaining cooled layer over filling and spread on frosting. Garnish: Press additional crushed Oreos around the sides of the cake. Use a pastry bag to pipe reserved white filling on top to make little clumps. Press a half a miniature oreo in center of each one. MM by Mary Wilson, BWVB02B. -----
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2-Ingredients Oreo Mug Cake
2-Ingredients OREO Mug Cake????
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-4 Oreo cookies
-1/2 cup milk
Microwave for 1 Minute!
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EASY CHOCOLATE MUG CAKE IN THE MICROWAVE!! (Emma’s Goodies)
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Oreo Mug Cake | Mini Oreo Muffin | 2 minute 3 ingredient Mini Cake
Here is something that is perfect for your sudden midnight cravings.
This particular mug cake doesn't need much ingredients and is made so quickly. Do give it a try.
Ingredients:
1. Oreo biscuits
2. Milk
3. Baking powder
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Oreo mug cake hack #shorts
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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