If we go out for ice cream right now, (you’re buying right?), I can guarantee you Mr Sticky will choose Cookies & Cream. Guaranteed.
Mr Sticky has an egg-allergy so his childhood birthday cakes were always ice cream cakes. Yeah sure that’s fun the first few years but after 15+ years… it get’s a little old.
Now that he’s a Mr not a Master his allergy isn’t as severe and he can handle eggs a bit more – as long as it’s a small amount and it’s cooked/baked. Omelette = disaster. Brownies = happy face.
For his birthday I knew he would love if I incorporated Cookies & Cream but without the ice cream. So I made an Oreo Chocolate Cake.
The Chocolate Cake recipe is by Donna Hay. I followed the recipe quite closely but made a few small changes:
- I double-sifted the plain flour and bicarb together before mixing it with the sugar. I find double-sifting the flour makes it much lighter.
- I didn’t sift the cocoa powder because it’s being melted this will remove any lumps.
- I didn’t use any vanilla essence.
- I followed Donna Hay’s instructions for the cake and assembly, but skipped over the icing recipe and instructions.
Here’s my recipe for Oreo Cream Cheese Icing.
- 1 packet of Oreos
- 50g butter, softened
- 500g cream cheese, softened
- 2½ cups icing sugar
- 4 packets of mini Oreos (approx 30 mini Oreos)
- In a blender, blend 1 packet of Oreos until the resemble fine bread crumbs. You want to make sure there are no large pieces. Put aside until you have made the icing.
- Using a hand mixer or bowl-stand mixer, cream the butter until smooth – approximately 2-3 minutes on low. Mix in cream cheese until smooth – approximately 3-4 minutes on medium. Make sure not to overmix.
- Add icing sugar in stages and mix until smooth.
- Add the Oreo crumbs into the cream cheese icing and mix by hand until evenly distributed.
- Use the icing to frost the cake between layers and then all over the cake.
- The mini Oreos can be used to decorate the outside of the cake.
