June and July are two different words. The two letter difference shouldn’t have thrown me off, but it did and I missed a deadline. Luckily this deadline wasn’t related to work though I can miss those every once in a while too (same issue with similar month names).
In 2012 I decided to try a few more food contests, okay really to try my first. Every winter holiday Southern Living hosts a White Bake Off contest for readers to create a cake for the holiday season. To provide enough prep time (I’m guessing) for creating, judging, announcing, photographing, etc. the deadline for the contest is June 30th which I chose to read as July 30th. Enough with that though and on to the white cake that missed the deadline.
The idea came after my cousin Caroline made several servings of Oreo Truffles. They’ve really gotten popular in the last few years, but last Christmas was the first time that I’ve had them and I inhaled them–every one I could get my hands on. Andrew helped me brainstorm about possibilities and we both kept going back to chocolate and oreos. With that in mind, I decided to take the Oreo Truffle concept and put it in cake form to the degree I could.
The result was a light texture chocolate cake with a creamy filling that reminded me of melted cookies and cream ice cream. The outside cream cheese frosting was also light thanks to a little extra cool whip. After several tastings we decided that my inability to read the calendar correctly worked out as it should. Oreo Truffle cake was meant for the summer, not the holidays.
Recipe & Directions:
Pre-heat oven to 350 degrees. Chop 4 oz. of Ghiradelli unsweetened chocolate into small pieces (almost shaved like) and melt in a saucepan with two sticks of butter. Once melted, set aside to cool. In another bowl combine 2 c. cake flour, 2 c. sugar, 1 1/2 tsp. soda and mix well. Add chocolate/butter mixture, but don’t stir until the additional ingredients have been added. Add 1 c. buttermilk, 3 eggs, and 1 tsp. vanilla. Mix well and pour into 3 lined cake pans. Bake for 25 minutes and then check with a toothpick to make sure the middle is fully cooked. Cool completely.
Put 17 Oreos in a food processor and chopped until almost fine. Combine with 1-8 oz. container of cool whip, 1-8 oz. cream cheese, and 1 1/2 c. confectioners sugar. Spread evenly in between layers while building the 3 layer cake.
The filling remind me of that lovely armadillo cake from Steel Magnolias! in color only..
Combine 1-8 oz. cream cheese with 1-16 oz. cool whip (probably could have used 8 or 12 oz. because I had a lot left), and 2 c. confectioner’s sugar.
Makes a 3 layer cake.
Bibliography: SFD Test Kitchen