The Cheat’s light and fluffy Oreo Cake
January 12, 2009 | Filed in: Decadence,Dessert

Here’s something uber easy that would make going back to regularity and routine seem not so bad. Serve this with coffee for afternoon tea or show up unannounced with this wrapped in a warm cloth.

I took a long break, sorry, the Australian Summer called and I answered. For three whole weeks I stayed and got crispy. It was wonderful. I didn’t wear jeans, not once, all through out the Christmas and New Year celebrations.

Admittedly, I’m feeling home sick now that I’m back in Washington D.C. It must have something to do with the minus degree average temperature. I spent today moping about in tracky daks and indulging in hot dogs and smoothies. Jet lag is a bitch, but only when you’re getting into your schedule back home.

So, without further ado, here’s something uber easy that would make going back to regularity and routine seem not so bad. Serve this with coffee for afternoon tea or show up unannounced with this wrapped in a warm cloth.

oreo-cake1

alt textYou will need:
  • 30 Oreos, or similar, roughly chopped.
  • Butter cake mix, yes from a packet. No one will know.
  • Whatever the cake mix tells you to mix it with.
  • A pinch of baking powder.
  • 2 tsp vanilla extract.
  • Confectionery (icing) sugar, approx 1/2 cup.
  • Water.
  1. Grease the fanciest cake tin you own. Flour it if it can be sticky at times. Preheat your oven according to the cake box description.
  2. Make the cake mix as described. Add the baking powder and one teaspoon of vanilla extract. Mix with all the energy you have until it’s smooth. The baking powder makes it extra fluffy. Your cake will have more bubbles than the Jarlsberg cheese in a Tom and Jerry episode.
  3. Half fill your cake tin with batter. It doesn’t have to be perfectly even. Sprinkle half of your Oreo mixture onto the batter. Avoid the middle of the batter otherwise your biscuits will sink to the bottom of the cake and it would look like a failed cheesecake.
    4. alt text
  4. Using the rest of the batter, fill up the cake tin. This time feel free to sprinkle the rest of the biscuits liberally. Put the cake-to-be in the oven for the recommended time. Check ten minutes ahead of schedule with a clean toothpick. If it comes out clear, take her out and let cool on a wire rack.
  5. Mix the 1/2 cup icing sugar with 1 tsp of vanilla. Add water a tablespoon at a time until it has a smooth consistency. Once the cake is completely cool, drizzle with the icing. Slice and eat at your leisure.

No Comments so far
Leave a comment

TrackBack URI

Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

(required)

(required)




TASHOSAURUS REX

  • profile

    Tash, despite her heritage, never ate Sri Lankan food, an odd idiosyncrasy that was indulged because she was the first child.

    To date, she can't eat remotely spicy foods.

    Thus, from the age of 12, Tash cooked every form of potato; mashed, baked, hash browns, potato pancakes. She's moved on since then, but still has to get a potato hit every couple of days.

Recipes by email

Enter your email address: