The holiday season is in full swing! Are you ready? I have a couple more gifts to think about.
That sentence sounds like I have my life put together, but I only purchase a few presents. I make lots of food gifts for friends and coworkers. I don't buy all of my siblings gifts because we draw names. Given that and the fact that I don't have any children, I only have a few people I buy gifts for.
I might end up walking around the mall of Friday for gift inspiration. That is a dangerous plan because whenever I go shopping without a purpose, I end up buying a bunch of junk for myself I don't need.
I need to start downsizing instead of accumulating more stuff because I want to move apartments in the late spring or summer. I plan ahead.
I had a few Oreos on hand recently and decided to make a cake with them. I like how I often need to use junk food and decide to make something even more sweet and decadent all in the cause of being healthy. You can't have junk food lying around.
I got the cake recipe from a blog called Cookbook Queen. The icing came from Ina Garten, but my version is so different than the original that I am claiming it as my own.
The ingredients for the cake are 1 box white cake mix, 1 (3.4 ounce) pack instant vanilla pudding, 1/2 cup vegetable oil, 1/2 cup water, 1 cup sour cream, 4 eggs, and 12 Oreos. The ingredients for the frosting are 1/2 cup chocolate chips, 1/4 cup milk, 2 teaspoons corn syrup, and around 1 cup powdered sugar.
I added the cake mix and instant vanilla pudding into a bowl.
I added the sour cream and eggs.
I added the water and oil.
I whisked the batter together until there were no lumps.
I chopped up the Oreo cookies and added them to the cake batter.
I stirred the Oreos into the batter and then poured the batter into a greased bundt pan. I baked the cake for 55 minutes at 350 degrees.
After the cake cooled, I made the icing. I warmed up the milk and then added the chocolate chips and corn syrup.
I let the chocolate sit in the milk for a bit before stirring it until there were no lumps of chocolate. I let the chocolate and milk cool down. It was almost room temperature. I gradually added powdered sugar.
I added powdered sugar until the frosting reached the desired consistency. It was around a cup of powdered sugar.
I spooned the frosting on top of the cooled bundt. I let the frosting run down the sides of the cake.
This was a superb cake. The cake was moist and rich. The Oreos were pretty understated in the cake even though I added more than directed.
The frosting was luscious and divine. It was chocolaty, creamy, and smooth. I ate a couple of scoops of the icing by itself, and I showed great restraint when stopping before I ate too much.
I took this to work, and my coworkers praised its texture and taste. It would be hard to over bake this cake and make it dry. Even though it is a moist cake, it is not dense but light and fluffy. I give this cake two enthusiastic thumbs up!