Red Velvet Oreo Cake Food

RED VELVET OREO CAKE

Steps:

• Preheat oven to 350 F / 175 C and grease and line three 6-inch, or three 7-inch cake pans.
• In a large bowl sift together 3 cups all purpose flour, 2 tsp cocoa powder, 1 tsp salt and 1 tsp baking soda. Set aside.
• In another large bowl, cream together 3/4 cup unsalted butter and 2 cups granulated sugar. Mix on a high speed with a whisk attachment or hand mixer for 1-2 minutes or until the mixture becomes lighter in color.
• Next mix in 2 large eggs, one at a time on a medium speed.
• Mix in 1/2 cup of vegetable oil on a medium speed.
• Add in half of the sifted dry ingredients and mix on a low speed until just incorporated. Be careful not to over-mix!
• Pour in 1 cup of buttermilk, 2 tsp white vinegar, 2 tsp vanilla extract, and a generous squirt of red gel food coloring. Mix on a low speed until combined and scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Mix in the remaining dry ingredients on a low speed until they're just incorporated and there are no visible streaks of flour.
• Fold in 1 cup of roughly chopped Oreos.
• Divide the batter evenly between the prepared pans and bake for 28-32 minutes.
• Remove pans from oven and let them cool in the pans for 10 minutes.
• Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
• Level the cake tops with a serrated knife once they're fully cooled and place them in a small bowl.
• Use a fork to crumble the cake tops, then cover the bowl with plastic wrap and set aside.
• Beat 1 1/2 cups of butter and 1/2 cup cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in 1 Tbsp vanilla and 1/2 tsp salt. Beat on low until combined.
• Slowly mix in 7 cups powdered sugar on a very low speed. About halfway through add in 3 Tbsp of heavy cream to make the frosting easier to mix.
• Mix until the frosting reaches the right consistency. If the frosting is too thick, add in additional cream (1 Tbsp at a time).
• If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Next mix in 1/2 cup of Oreos crumbs on a low speed, mixing just until they're evenly distributed throughout the frosting. If you mix the Oreos in for too long, it can make your frosting look kind of grey.
• Cover the Oreo cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.
• Stack and frost the red velvet Oreo cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of Oreo cream cheese buttercream between each cake layer, and top with 1/4 cup of chopped Oreos.
• Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
• Carefully press the reserved red velvet crumbs and remaining chopped Oreos along the base of the cake with you hand.
• Place the remaining cream cheese buttercream into a frosting bag fit with a small French frosting tip.
• Pipe a border around the top of the cake, add mini Oreos, and enjoy!

RED VELVET CHEESECAKE WITH OREOS®

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9-inch springform pan with nonstick spray, then line with parchment paper.
• Remove the creme filling from 24 sandwich cookies and set aside for later. Place the 48 cookie halves in a food processor and process until crushed. Set any remaining cookies aside for another use.
• Mix crushed cookies with melted butter and sugar for until combined. Press mixture into the bottom and 1 inch up the sides of the prepared pan to form the crust. Wrap the outer bottom of the pan with foil to prevent any leaking.
• Prepare cheesecake: Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating after each until incorporated. Blend in sugar, 1/2 of the reserved creme filling, vanilla, and salt. Fold in sour cream with a spatula.
• Remove 1 cup of the cheesecake mixture to a small bowl and stir in food coloring until desired shade of pink is achieved.
• Pour white cheesecake mixture over the crust, then top it off with the pink. Use a knife to swirl the two mixtures together.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour 15 minutes; take it out sooner if cracking starts. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• Stir milk, remaining creme filling, and melted white chocolate together in a bowl until blended. Mix in powdered sugar until the perfect drip consistency forms.
• Remove cheesecake from the refrigerator and remove from the pan. Start at the edge of the cheesecake and use a spoon to drop a decorative drizzle around the sides. Cool in the refrigerator until icing is completely set, about 30 minutes.

OREO -RED VELVET POKE CAKE

Steps:

• Bake cake according to directions.
• poke holes all over the top of cake while it is war with a wooden spoon handle poke it all the way to the bottom of cake.
• Wish dry pudding mix with 4 cups of milk.
• poor pudding over the cake make sure it fills the holes evenly.
• put the cake into the fridge for 2 hours to set.
• Crush the Oreo cookies as much as you like.
• After the cake has completely cooled spread on the whipped topping.
• sprinkle crushed Oreos over the whipped topping.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.