Dear friends, bakers, kitchen extraordinaires!
I have been missing. Easter has come and gone, spring has sprung, so many things have happened and Nifty Spoon has been silent through it all. I wish I had enough recipes and photos backed up so that when an off week comes swinging in out of nowhere and knocks me off my feet I can still keep posting. But I decided when I started to Nifty Spoon to not let myself be held back because I wasn’t prepared enough.
I was really tempted to not truly start a blog until I had a years worth of recipes backed up and ready to go, but sadly that is not the case. Instead I happen to hit a week of exams, a wedding out of state to go to, annnnnd then get sick with a nasty stomach bug one after the other. It’s been rough. No baking has happened. (Who are we kidding? No grocery shopping has happened either! Except for that one time the hubby went out and bought five dozen eggs. Oy vey.) And no eating has happened. Excluding the sleeve of Saltine crackers I’ve been slowly nibbling through the past three days, of course.
But I am hoping that by next week I will be up and in the kitchen once more, even if just to take inventory of the refrigerator. In the meantime, enjoy this Cookies n’ Cream cake I managed to make for a friend’s birthday before the crazy descended.
This cake might change your life, it’s that delicious. I’m just trying to find a way to make it look as good as it tastes. Then it truly would be perfect.
- ¾ cups vegetable oil
- 1 egg
- 2 teaspoons and 1 Tablespoon of vanilla extract
- 1 cup brown sugar
- ½ cup granulated white sugar
- 2 cups all purpose flour
- ⅔ cup cocoa powder
- 1 Tablespoon baking soda
- ½ tsp salt
- 1 cup cooled coffee
- 1 cup sour cream 24 smashed oreo cookies
- 8 ounces cream cheese
- 8 tablespoons butter
- 4 cups powdered sugar
- milk, if needed
- Heat oven to 350 degrees.
- Grease and flour 2 eight inch round baking pans and set aside.
- In a large mixer bowl beat the vegetable oil, egg, and 2 teaspoons of vanilla extract until well mixed. Add the brown and white sugar and continue beating until well mixed (about 1 minute).
- In a separate bowl the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the egg and oil mixture alternately with the cooled coffee in three parts, scraping down the sides of the bowl after each addition and mixing well.
- Add the cup of sour cream and mix well. Fold in ½ of the crushed cookies.
- Pour the batter evenly into the prepared pans and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, turn out and then let cool completely before frosting.
- For frosting beat together 8 ounces of cream cheese and a stick of butter. Add a Tablespoon of vanilla and mix well. Add the 4 cups of sugar and beat well. Add milk one teaspoon at a time if needed in order to get a creamy consistency. Add coarsely chopped oreo cookies to the frosting and gently fold in to avoid them mixing too well and giving you grey frosting.