The use of Oreo cookies combined with orange and spices make this cake an Oreo-lover's dream.
Difficulty: Medium Cook Time: about 45 minutes to 1 hour
about 14 servings
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup milk
200 grams butter, softened
2 teaspoons baking powder
½ teaspoon vanilla extract
Pinch of salt
⅛ teaspoon/0.6 ml ground cinnamon
⅛ teaspoon/0.6 ml ground cloves
⅛ teaspoon/0.6 ml ground nutmeg
⅛ teaspoon/0.6 ml ground cardamom
2 tablespoon orange mix (recipe follows)
14 crumbled Oreo chocolate cookies
1 can sweetened condensed milk
½ cup milk with 2 tablespoon. of dry milk
2 3oz bar semisweet chocolate
Pinch ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
2 drops vanilla extract
No nutrition information available
Cake Instructions: Pour the flour, baking powder, and spices into a clean bowl, set aside.
Separate the egg yolks from the egg whites.
Break the Oreo cookies into small pieces, set aside.
Prepare the orange mix: Cut one orange in half. Take seeds out of both sides. Squeeze juice into the blender. Cut both halves in small pieces; place the pieces inside the blender and blend. Set the orange mix aside.
Preheat oven to 350 degrees F.
Grease and flour a 10-inch baking pan.
In the bowl of a mixer, cream together the butter, until smooth, about 5 minutes. Gradually add the sugar first and then the milk.
Add the egg yolks, 1 at a time, beating well after each addition.
Add 2 tablespoon. of the orange mix to the batter.
Separately beat egg whites with a dash of salt to give more volume. Beat until foamy.
With the mixer on low, gradually add the flour, baking powder, and spices to the butter mixture.
During the last couple of minutes of mixing, fold in the Oreo cookie pieces.
Pour batter into prepared pan and bake in the preheated oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. While cake is cooling make the Chocolate Frosting.
Frosting Instructions: Combine all the ingredients in a saucepan place over low heat stirring constantly with a wooden spoon and scraping the sides and bottom edges of the saucepan religiously. Bring out the heat once the frosting starts to separate from the pan. Keep on stirring for about 3 more minutes to homogenize the frosting. If the frosting is too thick to spread, add 1 tablespoon at a time of milk, with the mixer on low, until spreading consistency is achieved.
It should be liquid enough to coat easily, but thick enough not to drip off.
Spoon frosting from pan onto highest point of cake and spread with a spatula until you cover the cake.