Ingredients for The Cake
2 cup buttermilk
2 Tablespoon vinegar
2 teaspoon vanilla
4 oz. red food coloring
5 cups all purpose flour
4cups sugar
2 Tablespoon cocoa
2 teaspoon salt
2 teaspoon baking soda
4 eggs
3 cups oil
Preparation:
Pre heat oven to 350
Greece and flour 4 8 inch cake pans set aside.
Whisk eggs together, add in oil, buttermilk, vinegar, vanilla and food coloring. Set aside.
Sift all of your dry ingredients together.
In the bowl of your electric mixer on medium/low speed add in your dry ingredients to your wet 1 cup at a time until they are all combined.
Split batter up evenly between all 4 cake pans.
Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
Let the cakes cool for about 20 minutes then flip out of your cake pans onto cooking racks.
Ingredients for Frosting:
2 packages of cream cheese at room temperature
1 cup of heavy whipping cream
4 cups of powdered sugar
1 package of double stuffed oreos
Preparation:
In your food processor blend the oreos into crumbs.
In the bowl of your electric mixer whip your heavy cream until soft peeks form. Add in your cream cheese and whip until they are combined. Mix in powdered sugar on medium/low speed. Wiping down the sides of the bowl as needed to ensure everything is evenly mixed. Fold in oreo crumbs.
Bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water.
Add in chocolate and heavy cream stir continuously until melted.
Stir in sugar.
It should be at a pourable constancy... if not you can add some water 1 tsp at a time until it is.
Remove from heat and allow to cool for about 15 minutes.
Place in the refrigerator and remove it 1 hour before serving.
(recipe adapted from Bakerella) n_n
2 cup buttermilk
2 Tablespoon vinegar
2 teaspoon vanilla
4 oz. red food coloring
5 cups all purpose flour
4cups sugar
2 Tablespoon cocoa
2 teaspoon salt
2 teaspoon baking soda
4 eggs
3 cups oil
Preparation:
Pre heat oven to 350
Greece and flour 4 8 inch cake pans set aside.
Whisk eggs together, add in oil, buttermilk, vinegar, vanilla and food coloring. Set aside.
Sift all of your dry ingredients together.
In the bowl of your electric mixer on medium/low speed add in your dry ingredients to your wet 1 cup at a time until they are all combined.
Split batter up evenly between all 4 cake pans.
Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
Let the cakes cool for about 20 minutes then flip out of your cake pans onto cooking racks.
Ingredients for Frosting:
2 packages of cream cheese at room temperature
1 cup of heavy whipping cream
4 cups of powdered sugar
1 package of double stuffed oreos
Preparation:
In your food processor blend the oreos into crumbs.
In the bowl of your electric mixer whip your heavy cream until soft peeks form. Add in your cream cheese and whip until they are combined. Mix in powdered sugar on medium/low speed. Wiping down the sides of the bowl as needed to ensure everything is evenly mixed. Fold in oreo crumbs.
Bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water.
Add in chocolate and heavy cream stir continuously until melted.
Stir in sugar.
It should be at a pourable constancy... if not you can add some water 1 tsp at a time until it is.
Remove from heat and allow to cool for about 15 minutes.
Place in the refrigerator and remove it 1 hour before serving.
(recipe adapted from Bakerella) n_n
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