Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

OREO POKE CAKE RECIPE

January 14, 2020
This Oreo Poke Cake is a simple dessert recipe that everybody loves! The chocolate poke cake with pudding is topped with a fluffy frosting and crushed Oreo cookies for the last word decadent treat!

If you're keen on cake, or if you're keen on Cookies n’ Cream Oreos, then you’re sure to adore this sweet combination. It’s truly the simplest of both worlds!

OREO POKE CAKE RECIPE
OREO POKE CAKE RECIPE

The pudding keeps this cake incredibly moist, while the Oreo cookies add just the proper crunch on top! The Poke Cake with Jell-O pudding may be a perfect potluck dessert, or maybe a pleasant treat to follow dinner on a special evening reception .

“Poke Cake” refers to only about any cake that's poked with the top of a wooden spoon and crammed with either pudding, Jell-O or the other sweet concoction. There are endless poke cake ideas, with flavors starting from coconut and caramel to lemon, strawberry and vanilla. This chocolate Oreo version is certainly one among the simplest poke cake recipes out there!

OREO POKE CAKE RECIPE

INGREDIENTS :

  • 1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
  • 1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
  • 2 cups cold milk
  • 1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
  • 10 Oreo cookies, crushed

INSTRUCTIONS :

  1. Bake cake in a 9 x 13-inch pan, according to package instructions.
  2. While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  3. In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
  4. Place cake in refrigerator to cool completely before frosting (about 2 hours).
  5. Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.

HOT CHOCOLATE CAKE ROLL

December 23, 2019
Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

CHOCOLATE CAKE ROLL
This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”

HOT CHOCOLATE CAKE ROLL
HOT CHOCOLATE CAKE ROLL

She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake. I made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake, smooth frosting, and marshmallows all make it a comforting holiday dessert

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!

HOT CHOCOLATE CAKE ROLL

INGREDIENTS :
Cake:

  • 3 eggs
  • ¼ tsp salt
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ cup flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking powder
  • Unsweetened baking cocoa and powdered sugar for rolling the cake

Frosting:

  • 1/3 cup white granulated sugar
  • 1/2 cup marshmallow fluff
  • 8 oz cream cheese
  • 1 1/2 cups Cool Whip in tub not can
  • 1 1/2 cups mini marshmallows

Topping:

  • Chocolate syrup
  • Mini marshmallows
INSTRUCTIONS :


  1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
  7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
  8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
  9. Cool on a wire rack for at least 30 minutes.
  10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
  11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
  12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
  13. Drizzle with chocolate syrup and top off with some mini marshmallows.
  14. Cover and refrigerate until ready to serve!

OREO DIRT POKE CAKE

December 15, 2019
The cake is soaked in hot fudge and coated with a Chocolate cooky Mousse additionally referred to as “dirt”. This mouthwatering poke cake is to-die-for. 

Since I initial created this direction, it's been my most requested poke cake. I’m not planning to apologize for the surplus chocolate during this direction as a result of it’s a necessary factor in my life.

OREO DIRT POKE CAKE

Well after I was making an attempt to consider new ways that to create my ever common Triple Chocolate Poke Cake, a light-weight bulb went off and there entered this dirt cake. you'll additionally build this as a cake.

First it starts with a cake. You'll be able to build a home-cured version of my super wet cake, otherwise you can purchase the darkest fudgiest ready-mix you'll be able to realize. Once it’s baked you poke holes everywhere and pour hot fudge over high. Then it’s coated within the cooky dirt.

The best half regarding this direction is that it isn’t to a fault sophisticated, however it'll undoubtedly impress your friends. You don’t even ought to tell them however straightforward it's.

OREO DIRT POKE CAKE

INGREDIENTS :

  • 1 Box Chocolate fudge cake mix
  • Ingredients on the box: eggs, water, vegetable oil
  • For the topping:
  • 1 pkg Oreo cookies (14.3 oz)
  • 1 Jar Hot fudge sauce (12.8oz)
  • 1¾ C Milk optional, see below
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz) optional see below

For the dirt:

  • 1¾ C Milk
  • 1 container Cool Whip
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • Additional hot fudge sauce for drizzling
  • Additional crushed Oreos for garnish

INSTRUCTIONS :

  1. Preheat the oven to 350°F.
  2. Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined.
  3. Bake the cake in 9×13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. For the topping: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.
  6. Optional: When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. For the dirt: Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set.
  8. Take a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
  9. Once the pudding has set, mix in a container of Cool Whip until well blended.
  10. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.

LAYERED RASPBERRY VEGAN CHEESECAKE

December 03, 2019
This No-Bake Raspberry stratified  vegetarian Cheesecake is gorgeous and simple to make! The cheesecake layers area unit creamy and splendid because of cashews, with a tart raspberry topping. 

I had such a lot fun creating this raspberry stratified  vegetarian cheesecake! Seriously, no-bake vegetarian cheesecakes area unit my new factor. I’m coming up with on creating a pumpkin one for Fall, and a chocolate one could also be within the works yet the probabilities area unit endless!

LAYERED RASPBERRY VEGAN CHEESECAKE
LAYERED RASPBERRY VEGAN CHEESECAKE

We had such a big amount of raspberries left, that’s once I determined to create this cheesecake. And I’m therefore glad to be sharing it with you currently. Don’t let the layers scare you, it’s really very easy to make!

This instruction are the most effective and prettiest if you have got a half-dozen in. Springform pan.

I solely had a bigger one reachable, however since this cheesecake is therefore made, I didn’t wish to create a large one. Therefore I did invest within the half-dozen in. Pan, and I’m glad I did.

LAYERED RASPBERRY VEGAN CHEESECAKE

INGREDIENTS :
For the crust:

  • 1/2 cup almond flour or meal
  • 2 medjool dates, pitted
  • 1/2 cup raw walnuts
  • 2-3 tablespoons water, as needed for processing
  • 1/4 teaspoon salt

For the filling (1st & 2nd layers):

  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 2 1/4 cups raw cashews soaked in boiling hot water for at least 5 minutes, see Note
  • 1/2 cup canned full fat coconut milk, the creamy white part
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberries

Tart raspberry top layer:

  • 1 cup raspberries
  • 3 tablespoons agave or pure maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice

INSTRUCTIONS :

  1. Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for easy removal. I would recommend greasing it as well.
  2. Make the crust: To a food processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Process until a sticky dough is formed, adding another tablespoon of water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.
  3. Make the first layer: To a high powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed. Blend until very smooth and creamy.
  4. Pour 2/3 of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.
  5. Make the second layer: Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and return it to the freezer.
  6. Make the third layer: Quickly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry top layer ingredients). Blend until smooth, and pour over the other layers. 
  7. Return to the freezer, and let set for at least 3 hours (overnight preferred). To serve, gently remove from pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10-15 minutes to make it easier to cut.
  8. Store leftovers in the fridge for a couple of weeks, but make sure to wrap it well to avoid freezer burn. Top with more fresh raspberries, if desired.

HOMEMADE CHOCOLATE OREO CAKE

November 17, 2019
A damp cake filled with oreo cookie icing! And not simply any oreo cookie icing – it's filled with crushed up Oreos. 

HOMEMADE CHOCOLATE OREO CAKE
HOMEMADE CHOCOLATE OREO CAKE

Oreos are one in all my favorite cookies for in all probability forever. I fully love them. The filling is that the better part. I don’t even hassle ingestion an everyday oreo cookie. solely double stuf here. I’ve seen the new mega stuf ones, however haven’t tried them. I actually have been tempted such a large amount of times, however currently that I bake most I simply can’t. If I’m reaching to permit myself to style the items I build, I can not be Downing a whole box of Oreos too.

The cake layers ar created with the foremost damp cake you’ll ever have. attempt it once and you’ll ne'er build another cake. It’s wonderful. Plus, there’s no fancy combining methodology – everything is all mixed along right within the bowl.

HOMEMADE CHOCOLATE OREO CAKE

INGREDIENTS :
CHOCOLATE CAKE :

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) boiling water

OREO ICING :

  • 1 1/2 cups (336g) butter
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 1 1/2 cups (284g) shortening
  • 6–7 tbsp (90ml-105ml) water

CHOCOLATE GANACHE :

  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos, optional

INSTRUCTIONS  :

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  2. Add all dry ingredients to a large bowl and whisk together.
  3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  4. Add vanilla to boiling water and add to mixture. Mix well.
  5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  7. Make icing while cakes cool. Beat together butter and shortening until smooth.
  8. Slowly add 4 cups of powdered sugar and mix until smooth.
  9. Add vanilla and Oreo crumbs and mix until smooth.
  10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  12. Once cakes are cool, remove cake domes from top with a large serrated knife.
  13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
  16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
  19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
  20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

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