Saturday, February 28, 2009

Channeling Sandra Lee with Oreos

Have I mentioned yet that I have a split personality?
I have a traditional self, the one that loves homemaking, cooking,
baking, gardening, making the house a home.
That's my Jane side. Jane loves her children and her home
and would rather stay in on a Saturday night watching
videos and cuddling with hubby on the sofa.

Then the flip side of the coin: Amy,
The Wild One. She's the one that calls her husband during
his work day to tell him all the naughty things she's
going to do to him that night when he gets home. She has
a whiskey voice, low and sultry. She likes the
nightlife and has a real weakness for vodka and
cranberry juice.

Jane is adamant about the superiority of cooking
and baking from scratch. The slow food movement holds
a lot of appeal for her.


The crazy-busy wifemomemployee Amy
finds relief in short cuts. Anything to get drudgery done fast so she can
get on with the fun stuff. The Sandra Lee side,
if you will.

My third-born recently celebrated his twenty-first birthday
and, given the choice, requested white cake ('because everything you
bake is chocolate') of some kind. I offered him an Oreo cake. Had
to get some chocolate in there somehow.

I had two Oreo cookie cake recipes: one that required
crushed Oreos to be distributed throughout the cake
batter. It was a Bundt cake with only powdered sugar sprinkled
over it in place of frosting or glaze. It had a nice glaze instead of typical frosting.
It was easy and light and didn't make you feel
guilty after you ate it.

The second one was the one I chose this past week.
I don't remember where in cyberspace I 'appropriated' this recipe,
but there was a note that the blogger got it from
Pampered Chef Delightful Desserts.
It sounded a little richer and actually had frosting, one of
my personal priorities in baked goods.

Cookies and Creme Cake


12 creme-filled chocolate sandwich cookies, coarsely chopped
1 pkg. white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 tablespoons vegetable oil


6 creme-filled chocolate sandwich cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 tablespoons butter, softened


Preheat oven to 325 degrees. Spray fluted cake pan with nonstick cooking spray. For cake, coarsely chop cookies, set aside. Combine cake mix, water, sour cream, egg whites and oil; mix according to package directions.

Pour half of the batter into pan. sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.

Bake 50-55 minutes or until toothpick inserted in cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto cooking rack; remove pan. Cool completely.

For icing, coarsely chop remaining cookies and set aside. Combine powdered sugar, sour cream and butter; beat until smooth. Ice top of cake, allowing some to flow down the sides.*** Sprinkle top of cake with cookie crumbs. Let stand until icing is set. Cut into slices. Store leftover cake, covered, in re

Yield: 16 servings.

***I found I needed to add a few drops of milk to mixing bowl when beating the frosting to make it thin enough to do any 'flow down the sides.'

And below is the first Oreo cake I made, for the sake of comparison.
If you decide to make either of them, I'd love to hear from you, and
hear what you think. They're both good, everyday-type cakes,
quick to throw together and lighter than many of the cakes I
have in my repertoire. But they're not really anything that special.
Which is not to say 'don't make them'; it's just that I like to fuss a
little more and create something really memorable. Someday
I'll try to come up with something more worthy of the
Oreo name.

Second Oreo Cookie Cake


1 pkg. white cake mix
16 Oreos, coarsely crushed
1 pkg. (3 oz) cream cheese, softened
2 teaspoons milk
2 cups heavy whipping cream
3/4 cup powdered sugar


Prepare cake batter according to package directions; stir in crushed cookies. Spoon into a greased and floured bundt pan. Bake at 350 degrees for 33-38 minutes, then test with a toothpick to determine doneness. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small mixing bowl, beat cream cheese and milk until smooth. Beat in cream until mixture begins to thicken. Add powdered sugar; beat until stiff peaks form. Frost cake. Garnish with additional Oreos. Refrigerate leftovers.

Yield: 12-16 servings.

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