Sunday, September 19, 2010
Chocolate Oreo Cake
As I mentioned in the last post, the 18th was my husband's birthday. It's important to me to bake a cake for him myself. Not really sure why I am so OCD about this, but I am. I am pretty much like this for all my family's birthdays. I don't like to give them a store bought cake for their big day. Nothing wrong with a store bought cake, and I totally understand how mom's are too busy now days to make a cake. Anyway, it's one of my little quirks. Maybe it's one of my ways to say "I love you."
In any case, this year, Andre decided on the Chocolate Oreo Cake rather than the Chocolate Sour Cream Cake that is his usual favorite. It turned out deeeeeeeeelicious, and pretty snazzy looking, too, if I do say so myself. (Oh, and out of control easy to make!)
What you need:
1 Devil's food cake
2 cups Cool Whip topping
1/4 cup butter
1 cup sour cream
8 oz cream cheese
2-3 tablespoons instant coffee
1/2 cup sugar
4 Semi-sweet baking cubes (I use Bakers)
First- Mix and bake the cake as directed EXCEPT use the sour cream in place of the water. Add in the 2-3 tbsp of instant coffee. (This is based on how strong you want the coffee taste to be. I use three, and it's still just a hint.)
Next- While the cake is baking, crush oreos in a bowl and set aside. Blend cream cheese and sugar in another bowl until smooth. Fold in the Cool Whip and oreos. Put in frig. to keep cold until cake has completely cooled.
Then- Once the cake has completely cooled, put first layer of cake top side down on your serving plate. Add the oreo/cream/Coolwhip mixture, and place the second layer of the cake top side up.
Finally- Microwave the 4 cubes of semi-sweet chocolate for about 2 minutes until chocolate has melted. Mix in the softened butter. Give it about 5 minutes to thicken back up before spooning it on top of the cake. Smooth topping with a icing spatula and it will drip down the sides.
Garnish with Oreos.
Keep cake refrigerated, and ENJOY!