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Oreo Cake

Oreo Cake

Ingredients for the Cake:
  • 1 3/4 cup  (5.7 OZ)  All purpose flour
  • 3/4 cup (2.2ounces) natural cocoa powder   Not Dutch-processed
  • 1-1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-3/4 cups (11.7) ounces granulated sugar
  • 1/3 cup safflower oil or vegetable oil
  • 2 large eggs
  • 1/3 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Ingredients for the Glaze:
  • 9 ounces bittersweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1-1/4 teaspoons vanilla extract


Directions for the cake:


  1. Place rack in the center of the oven Pre-heat oven to 325 F
  1. Cut parchment paper to fit the bottom of 9x 3 inch round cake pan.
  1. Grease the bottom and the sides of a 9 x 3 inch round cake pan. Dust the pan with flour and set aside.
  1. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer.
  1. Using the paddle attachment, add the sugar and mix at low speed until blended.
  1. Add the oil and mix for a few seconds, until the dry ingredients look crumbly.
  1. In a small bowl, whisk together the eggs until blended. Whisk in the milk and vanilla extract until blended.
  1. With the mixer on low speed add the egg mixture to the flour mixture and mix until blended, scraping down the sides of the bowl as necessary.
  1. Gradually add the boiling water and mix just until blended and smooth, scraping down the sides of the bowl as necessary.
  1. Pour the batter into the prepared pan.
  1. Bake the cake for 45 to 50 minutes. Insert a toothpick into the center of the cake if it comes out clean it’s ready to take our of the oven and cool in the pan on a wire reach for 20 minutes
  1. Invert the cake onto the wire rack and cook completely before you pour on the glaze.
  1. Can be stored at room temperature, wrapped in foil for up to 4 days


Directions for the glaze:


  1. Place the chocolate in the bowl of a food processor and process just until finely ground.
  1. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan.
  1. Stir until the chocolate is completely melted and the glaze is smooth.
  1. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
  1. Can be stored in an airtight container the the refrigerator for up to 2 weeks. rewarm gently in a double boiler before using.
  1. Pour glaze over completely cooled cake
  1. Add chocolate OREO’s on the sides and top of cake.



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