A little blog about about taking care of you first, loving your family, having hope amidst challenges, clearing the clutter and living your most vibrant life.
The Cookies and Cream Giant Oreo Cake
We love birthday's in this house, and cake for that matter. It became a running joke in my family with my mom that we celebrated her birthday with not just one day, but a full week of festivities. We decorate the kitchen with streamers and banners, pile out the presents, go out to dinner one night, request our favorite home-made dinner for another night and of course, our cake or treat of choice. As far as party's go, I can only handle a houseful of raucous kids and the expense of a big party every other year, but I do enjoy taking cake requests; my favorite cake being a pirate ship. It was totally awesome. This year I got a request for a 'cookies and cream' cake. Simple, but fun to do.
I used my Arrowhead Mills Devil's Food cake mix and poured the batter into two greased and floured 9-inch round pans. To my chocolate cake mixes I always add two cups of chocolate chips - a fantastic addition. While letting those cool upon baking completion, I made some vanilla frosting and added crushed Newman O cookies. This went in between the two cakes and I spread a considerable amount between the two to appear like a cream filling. I then iced the top and bottom of the cake with regular chocolate frosting. I sliced some of the cookies in half and put them around the top of the cake and added some more crushed cookie to the middle of the cake. It looked like a giant oreo and was laced with oreo's as well. He loved it.
Devil's Food Cake
1 package of Devil's Food Cake mix
3/4 cup water
3/4 cup oil (I always use coconut oil, melted)
1 cup natural sour cream
2 cups chocolate chips
Bake at 350 degrees for 40 min or until toothpick comes out clean.
Fantastic Chocolate Frosting
1/2 cup unsalted butter, softened
1/3 cup milk
2/3 cup cocoa powder
1 tsp. vanilla extract
1/2 tsp. to 1 tsp. almond extract
2 cups powdered sugar
Mix softened butter, cocoa powder, vanilla and almond extract together. I then alternate 1/4 cup powdered sugar and small doses of the milk until the milk is gone and adding enough powdered sugar until the frosting is sweet enough. I really don't know how much powdered sugar I end up using - I go purely by taste on this one and I will say that everyone loves my chocolate frosting. For the vanilla frosting, I use the same recipe and 'tactic' as the chocolate frosting obviously omitting the cocoa powder. Adding 4 - 8 oz. of cream cheese gives it an amazing flavor and some 'umph' but is optional (I didn't on this one). Once the frosting was mixed, I stirred in the crushed Newman O's. It was rich and tasty and the boys loved it. And for me who loves chocolate (and especially my chocolate frosting), I loved it as well. I store the left-over frosting in the fridge for the boy's to make graham cracker sandwiches once the cake runs out. Oh so tasty. And yes, I use white powdered sugar, I just haven't found a way around this one yet. It's one of those things I've had to make peace with as best I can.
*For parties or last-minute throw-togethers, the Chocolate Chip Bundt cake is quick and always has the men-folk raving (and women, men just tend to be more vocal about enjoying the chocolate cake). Using the same recipe above for the Devil's Food Cake, pour batter into greased and floured bundt pan. Once cool, either sprinkle powdered sugar over top, frost with fantastic choclate frosting or the chocolate glaze using melted chocolate chips and a tub of Tru Whip (the not-so-naughty, natural version of Cool Whip). So easy and SO good. I added the chocolate chips to the glaze for dramatic effect. Well, actually that would have been the roses, the chips just were something fun.