Saturday, June 4, 2011
This might be it. The chocolate cake that will end my search. It is moist, dense, oh sooo good and all the ingredients are already in the pantry. Seriously, what more could you ask for. The Oreo butter cream is a definite bonus. But this cake can stand on its own 2 feet, no frosting necessary. I have recently discovered the treasure trove that is MBA which is where I found this gem.
1 pkg. devil's food cake
1 (5.9 oz.) pkg. instant chocolate pudding mix (I used a small 3.something oz. pkg.)
1 tsp. kosher salt
2 tsp. pure vanilla extract
1 c. sour cream
1 c. vegetable oil
1/2 c. warm water
2 c. semisweet chocolate chips (I left these out)
Preheat the oven to 350 F. Line the bottoms of 2 -9 inch round cake pans with parchment and grease pans thoroughly. In a large bowl, mix together the cake mix, pudding mix, salt, vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans. Bake for 25- 35 minutes, rotating the pans half way through the baking time (yeah, I didn't do that and it was still awesome). Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.
Oreo Butter cream
1 stick salted butter, room temperature
1 stick unsalted butter, room temperature (I went with the salted, and it was still great)
1 Tbsp. pure vanilla extract
1 1/2 lb. powdered sugar (I figured this was just over 5 1/2 c.)
3-4 Tbsp. very cold milk
25 Oreo cookies, chopped
Cream the butters in a large bowl. Add the vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining well after each addition until you reach the desired consistency. Fold in chopped Oreo Cookies.