Tuesday, July 9, 2013

Oreo Cookie Cake

Oreo Cookie Cake
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 80.

Oreo cookies make anything taste better, right? Thoughts of oreo cookie ice cream immediately come to mind. I've eyed this recipe for a long time and came across it again last weekend and decided it was time to make it. It has been a while since I've purchased Oreo cookies (I usually tend to avoid the cookie aisle as it is dangerous) and I was amazed by the variety of Oreo cookies available. Good grief - every flavor and color known to man took up 2 shelves. It took me a minute to find the Original Oreos!  

This cake is a white sour cream cake that Maida Heatter added Oreos to at the last minute after talking to a reporter about the popularity of cookies and Oreos.

We bought a container of chocolate ice cream and crushed up our remaining Oreos and mixed it into the ice cream. It was fantastic with this cake!

14 to 15 Oreo sandwich cookies
2 3/4 cups sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
8 oz. (2 sticks) unsalted butter
1 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups granulated sugar
3 eggs
1 cup sour cream
Optional: confectioners sugar

Preheat oven to 350; adjust oven rack one-third up from the bottom. Butter or spray a tube pan (10-12 cup capacity) and dust with fine, dry bread crumbs.

Cut each cookie into quarters. Set aside.
Sift together the flour, salt and baking soda. Set aside.

Beat the butter until soft and add the vanilla and almond extracts.
Add the sugar.
Add the eggs, one at a time, until blended.
On low speed, add the sifted flour ingredients alternately...
with the sour cream (dry ingredients in 3 additions, sour cream in 2.)
Place 1 1/2 cups of the batter into the cake pan and use a spoon to form a shallow trench in the mixture.
To the remaining cake batter, add the cookies and fold in.
Add the mixture with the cookies to the trench with a teaspoon.
After the batter has been added, smooth it out with the bottom of the spoon. This is the bottom of the cake. To prevent it rising in a domed shape, spread the batter slightly up the sides of the pan, leaving a depression in the middle.
Bake the cake for 50 minutes - 1 hour or until a tester comes out clean. Cool in the pan for 15 minutes before removing the cake to a rack to cool completely. The cake can be served as is or you can add the following glaze.

Glaze (optional)

6 oz. semi-sweet chocolate
2 oz. (1/2 stick) unsalted butter
About 1 TBS. whipping cream

Melt the chocolate in the top of a double boiler over warm water.
Cut the butter into small pieces and add it to the chocolate, stirring until melted and smooth.
Stir in the cream gradually.
Pour the glaze around the cake and over the top, letting it run down unevenly.
Let the cake stand until the glaze has set.

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