This cake- unsurprisingly- was created from the minds of children.No, not myself, though I’m sure you can call my mind childish more than I’d care to admit, but from actual real children. My friend Kandice was up this past long weekend here in Edmonton and for the first time in years, I was able to see her on her actual birthday. Along with her came her twin girls and when asked what kind of birthday cake we should bake their mom, they chirped out some ideas.
Chocolate. With Oreos. And lots of icing.
From the mouths of babes, I tell ya. They sure hit the nail on the head.
I’m not sure if I have mentioned it yet, but May is birthday month around my house.
I have no less than FIVE birthdays in the span of four weeks and three of them are within four days.
Mr Magpie- May 8th.
Kandice- May 17th,
My sister – May 18th.
My Brother – May 20th.
My Mom- June 1st.
One could assume rightly that my wallet takes a beating during this time period but on the bright side, I get to bake cakes galore! This would be why all of a sudden this month I have been posting cakes, cakes and more cakes!
Besides being a fabulous chocolate cake, the Oreo’s in it put it over the top for a double chocolate taste. Then top it with my Oreo Icing?
Winner winner we’ve been eating cake for dinner!
and breakfast and lunch.
Happy baking everyone! Thanks for stopping in!
Love you more than Oreo’s,
- 3/4 cup unsalted butter softened
- 1 3/4 cups of white granulated sugar
- 1/2 cup of cocoa
- 4 eggs
- 1 cup chopped Oreo’s
- 1 1/2 cup whole milk
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan. (the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, cocoa, baking powder and salt then set aside.
- Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the chopped Oreo’s.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 55 to 65 minutes, or until a tester inserted into the center of the cake comes out clean.
- Invert the cake onto a baking rack to cool.
- Frost with my Oreo Buttercream Icing when the cake has completely cooled and sprinkle crushed Oreo’s over the top if wanted.
- Serving Size: 1/12