Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Oreo Midnight Cake




Source of Recipe


by Shanny, from SOAR


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9117.3

List of Ingredients




CRUST:
27 Original Oreo cookies, crushed fine
5 tbsp. butter, softened

CAKE:
15 Original Oreo cookies, coarsely crumbled
2¼ cup flour
1½ tsp. baking powder
1½ tsp. baking soda
1/2 cup butter
1 1/3 cup sugar
3 eggs, separated
2/3 cup sour cream
2½ oz. semi-sweet chocolate, melted & cooled
1 tsp. vanilla extract
1 1/3 cup water

FILLING:
5 tbsp. butter, softened
2½ cup sifted confectioners' sugar
1 tsp. vanilla extract
1/4 cup milk, or as needed

FROSTING:
5 tbsp. butter, softened
2 1/3 cup sifted confectioners sugar
1/4 cup cocoa
1 tsp. vanilla extract
1/4 c heavy cream, or as needed

GARNISH:
Miniature Oreos, cut in half
Additional crushed Oreos

Recipe



Crust:
Grease two nine-inch cake pans and line each with a circle of parchment or wax paper. Set aside. Crush oreos fine and combine with melted butter. Pat into bottom of one pan. Bake at 350 for 5 minutes. Set aside.

Cake:
In a bowl, combine coarsely crushed Oreos with flour, baking soda, and baking powder. Set aside.

In another bowl, cream butter and sugar until light and then beat in, one at a time, the egg yolks. Beat in the sour cream, melted chocolate and vanilla. Add water all at once and stir to combine. Fold in the dry ingredients and beat at medium speed on an electric mixer for 2 minutes.

Beat egg whites until stiff peaks form. Fold into batter by hand.

Divide the batter between the two pans (one with a cookie bottom, one plain). Bake at 350 degrees until the cake just starts to spring back when touched lightly in the center (15-25 minutes). The layer with the cookie bottom will take about 5 minutes longer than the other one. Cool layers completely and chill in refrigerator.

Filling:
In a bowl, combine the butter, confectioner's sugar and vanilla. Add enough milk to make a spreading consistency. Place cooled layer with cookie crust on the bottom in the center of a glass plate. Reserving some filling for garnish, spread filling over this layer.

Frosting:
In a bowl, combine the butter, confectioner's sugar, cocoa, and vanilla. Add enough milk to make a spreading consistency. Place remaining cooled layer over filling and spread on frosting.

Garnish:
Press additional crushed Oreos around the sides of the cake. Use a pastry bag to pipe reserved white filling on top to make little clumps. Press a half a miniature oreo in center of each one.