Hope everyone had a wonderful and safe Memorial Day weekend. This weekend is extra special for our family because we have 3 wedding anniversaries to celebrate! Since we all were going to be together I couldn't pass up the opportunity to bake something. This is one of the best tasting cakes I've made so far and really isn't that hard.
Cookies and Cream Chocolate Cake
Cake recipe from Hershey's
Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees and spray two 9" pans with baking spray and line the bottom of the pans with parchment paper.
Add sugar, flour, cocoa, baking powder, baking soda, and salt to a large mixing bowl or stand mixer and mix together until combined. Add eggs, milk, vegetable oil, and extract and beat on medium speed for 2 minutes. Stir in boiling water on low speed until well incorporated. The batter will be thin. Divide batter evenly among pans and bake 30-35 minutes until a toothpick inserted in the center comes out clean. Run a knife around the edge of the cake and cool about 10 minutes. Invert onto wire racks covered with parchment paper and re-invert to another rack to cool right side up. Cool completely.
Filling:
2 1/2 cups heavy cream1/4 cup powdered sugar
1/2 tsp vanilla extract
Approximately 20 Oreos
Pour heavy cream into metal mixing bowl and chill in the refrigerator. Crush Oreos in a food processor and set aside. Add vanilla extract to cream beginning on low and gradually increasing speed to medium high as cream thickens. Add powdered sugar slowly while mixing. Beat cream until it holds stiff peaks.
Gently fold in crushed Oreos.
Trim off any rounded tops on the cake layers and cut each layer in half horizontally so you have 4 layers. Brush off excess crumbs. Put a spoonful of frosting on the center of the cake board or platter and top with first layer of cake. Spread about 1/4 of the cream on the first layer and smooth out with a spatula. Add next layer of cake and repeat with next 2 layers, ensuring each layer is level. Once all the layers are stacked, place cake in the freezer for about 15 minutes to set.
Frosting:
1/2 cup unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 tsp vanilla extract
Melt butter and pour over cocoa powder. Beat on low speed until well incorporated. Add 1 cup powdered sugar followed by 1/3 of the milk, beating on low speed until incorporated, continue alternating until all the powdered sugar is incorporated. Add vanilla and beat on medium speed until smooth. Add more powdered sugar or milk to reach necessary consistency.
Frosting:
1/2 cup unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 tsp vanilla extract
Melt butter and pour over cocoa powder. Beat on low speed until well incorporated. Add 1 cup powdered sugar followed by 1/3 of the milk, beating on low speed until incorporated, continue alternating until all the powdered sugar is incorporated. Add vanilla and beat on medium speed until smooth. Add more powdered sugar or milk to reach necessary consistency.
Apply a crumb coat of frosting, chill about 20 minutes and then frost with remaining frosting.
Pipe on remaining filling as desired to decorate and garnish with halved or quartered Oreos.
Not gonna lie, since I couldn't fit everyone's names on the cake and was writing the initals I felt like I was in grade school D+B= love
Happy Anniversary Karl and Mollie, Jordan and Stephanie, and to my husband Dave.
Can't wait to celebrate every year for the next 60+ years!!
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