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Categories:
Cake sugar flour baking soda baking powder salt cocoa ground coffee beans milk eggs vanilla boiling water butter powdered sugar vanilla
Viewed: 34 - Published at: 3 months agoIngredients
- FOR THE CAKE:
- 2 cups Sugar
- 1-3/4 cup Flour
- 1-1/2 teaspoon Baking Soda
- 1-1/2 teaspoon Baking Powder
- 3/4 teaspoons Salt
- 3/4 cups Cocoa Powder
- 1/2 teaspoons Ground Coffee Beans
- 1 cup Milk
- 2 whole Eggs
- 1/4 cups Applesauce
- 1/4 cups Oil
- 2 teaspoons Vanilla
- 1 cup Boiling Water
- FOR THE BUTTERCREAM:
- 1-1/2 stick Butter
- 1/4 sticks Crisco
- 4 cups Powdered Sugar
- 1-1/2 teaspoon Vanilla
- 5 teaspoons Half-and-half
- 1 container Mini Oreo's (4 Ounce Container), Crushed
Method
- Preheat oven to 350 degrees F. Coat 3 round baking dishes with butter (or Pam baking spray) and sprinkle with flour.
- In a mixing bowl, combine sugar, flour, baking soda, baking powder, salt, cocoa, and coffee. Once blended, add in milk, eggs, applesauce, oil, and vanilla. Mix well. Pour in boiling water. Stir to combine.
- Pour batter into the prepared baking dishes. Bake for about 26 minutes, until the center is springy. Then remove from the oven and let cool for 10 minutes. Then invert the cakes onto wire racks, and let cool for another 20 minutes. Assemble the cake layers, with the buttercream in between each layer. Refrigerate for about 45 minutes so coat can harden. Ice with Oreo buttercream.
- Oreo Buttecream
- Cream the butter and Crisco together in a mixing bowl. Add in powdered sugar, vanilla, and half & half. Mix until desired buttercream consistency. If you would like to add more sugar, you can. The 4 cups is a guestimate. Stir in crushed Oreos.
- The buttercream recipe is enough to ice the layers in between the cake and do the final coating.
