Bake The Delicious Oreo Cake Food

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)

Steps:

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.

BAKE THE DELICIOUS OREO CAKE

Steps:

• Preheat the oven to 350 F. Make sure the oven rack is adjusted to the middle position.
• Place the right sized parchment paper over the cake pan and lightly coat the inside with flour or granulated sugar.
• In a mixing bowl, sift flour, cocoa, baking soda and salt. Set the mixture aside.
• In another mixing bowl, beat the egg.
• Now to this mixture, take the aforementioned quantity of oil, eggs, vanilla, sour cream and sugar and whisk thoroughly until the entire mixture is smooth.
• Combine both, the wet and the dry mixture together until smooth.
• Now, pour the batter into the pan and bake for 20-25 minutes. Let the cake cool in the pan for 15 minutes.
• Carefully, cut 6 Oreo cookies into half. Now, chop the remaining Oreo cookies into ¼ inch and set them aside.
• In a bowl, whip 2 cups of cream to a soft peak.
• In the same mixing bowl, mix, vanilla, sugar and 2 ½ cups of cream and whip well on medium high speed.
• In another bowl, put 1 cup whipped cream in the refrigerator till the cake is ready for decoration. Mix chopped Oreos into the remaining whipped cream.
• With a serrated knife, divide the cake into 2 equal horizontal halves.
• Now, place the bottom layer on the plate and layer it with 1/3rd of the Oreo whipped cream. Place the top layer above and frost the top and sides of the cake with Oreo whipped cream.
• Chill the cake in the refrigerator for two hours. This will soften the cookies.
• In the pastry bag with a star shaped tip, put the cream and swirl them to make small rosettes along the perimeter of the cake.
• Garnish the piped cream with Oreo halves. The cake is ready to serve.
• The cake is all set to be savoured with your dear ones. This cake is a crowd pleaser, no matter what the occasion is.

OREO CAKE & FROSTING FOR OREO CAKE

Steps:

• In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
• Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
• Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
• Cool for 15 minutes; then remove from pans. Let cool completely and frost.
• FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.