Ingredients with Measurements:
- 1 package of Oreo cookies (36 cookies)
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of whole milk
- 1/2 cup of sour cream
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease the springform pan with butter and set aside.
2. In a food processor, pulse the Oreo cookies until they become fine crumbs.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Mix until just combined.
6. Fold in the Oreo cookie crumbs.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 32g
Saturated Fat: 17g
Cholesterol: 145mg
Sodium: 470mg
Carbohydrates: 68g
Fiber: 2g
Sugar: 43g
Protein: 7g
Substitutions for ingredients:
- Instead of Oreo cookies, you can use any other chocolate sandwich cookies.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use low-fat milk instead of whole milk, but the cake may not be as moist.
Variations:
- You can add chopped nuts, chocolate chips, or dried fruit to the batter.
- You can make a chocolate ganache or cream cheese frosting to spread on top of the cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- If the cake is browning too quickly, cover it with foil halfway through baking.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating Instructions:
- To reheat the cake, place it in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Drizzle chocolate sauce over the top of the cake.
- Top the cake with whipped cream and crushed Oreos.
Garnishes:
- Crushed Oreos
- Whipped cream
- Chocolate sauce
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding more sour cream or reducing the baking time.
- If the cake is too moist, try reducing the amount of milk or increasing the baking time.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all equipment before starting.
- Do not consume raw batter or dough.
Food History:
- Oreo cookies were first introduced in 1912 by the National Biscuit Company (now known as Nabisco).
Flavor Profiles:
- Rich chocolate flavor with a creamy, slightly tangy texture.
Serving Suggestions:
- Serve the cake as a dessert or as a special treat for a birthday or other celebration.
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