The best delicious Dingbat's Oreo Blackout Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dingbat's Oreo Blackout Cake recipe today!
Hello my friends, this Dingbat's Oreo Blackout Cake recipe will not disappoint, I promise! Made with simple ingredients, our Dingbat's Oreo Blackout Cake is amazingly delicious, and addictive, everyone will be asking for more Dingbat's Oreo Blackout Cake.
What Makes This Dingbat's Oreo Blackout Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dingbat's Oreo Blackout Cake.
Ready to make this Dingbat's Oreo Blackout Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
27 Original Oreos; finely
-crushed
; (including filling)
5 tb Butter; melted
–CAKE–
16 Original Oreo cookies;
-coarsely crushed
; (including filling)
2 1/4 c Flour
1 1/2 ts Each: baking powder and
-baking soda
1/2 c Butter
1 1/3 c Sugar
3 Eggs; separated
2/3 c Sour cream
2 1/2 oz Semisweet chocolate; melted
1/2 ts Vanilla extract
1 1/3 c Water
FILLING
5 ts Softened butter
2 1/2 c Sifted confectioners’ sugar
3/4 ts Vanilla extract
1/4 c Milk; (approximately)
FROSTING
5 tb Softened butter
2 1/3 c Sifted confectioners’ sugar
1/4 Dark cocoa
1/2 ts Vanilla extract
1/4 c Milk or heavy cream;
-(approximately)
GARNISH
Additional crushed original
-Oreos
Miniature Oreos or original
-Oreos cut
; into fourths
Crust: Grease two 9inch cake pans and line each with a circle of parchment
or wax paper; set aside. In a food processor or with a rolling pin, crush
Oreos. In a bowl, combine crumbs with melted butter; pat into the bottom of
one prepared pan. Bake at 350 degrees for 5 minutes. Set aside.
Cake: In a bowl, combine coarsely crushed Oreo cookies, flour, baking
powder and baking soda; set aside. In another bowl, beat butter and sugar
until fluffy. Beat in egg yolks, sour cream, melted chocolate and vanilla.
Add water all at once and stir to combine. Fold in dry ingredients; beat at
medium speed for 1 minute.
Beat egg whites until soft peaks form. Fold into batter by hand. Divide the
batter between the two pans; one has a cookie bottom, one does not. Bake at
350 degrees until cake just starts to spring back when touched, 15 to 25
minutes. The bottom layer with the cookie crust will take about 5 minutes
longer to bake.
Remove cake layers from pans and cool in the refrigerator.
Filling: In a bowl, combine butter, confectioners’ sugar and vanilla. Add
enough milk to make a spreading consistency.
Place cooled layer with cookie crust bottom on a plate. Reserving some
filling for garnish, spread remaining filling over this layer.
Frosting: In a bowl, combine butter, confectioners’ sugar, cocoa and
vanilla. Add enough milk to make a spreading consistency. Place remaining
layer over filling, then spread on frosting.
Garnish: Press additional crushed Oreo cookies around the sides of the
cake. Use a pastry bag to pipe reserved white filling on top to make little
clouds. Press a miniature Oreo or onefourth of an original Oreo into each
puff.
Makes 12 servings.
Yields
1 servings
Leave a Reply