Bedeviled Cake

My husband is a big fan of Oreo cookies, and those Oreo cookie cakes they sell in the bakery of our local grocery store. I figured why not try to recreate my own version of an Oreo Cake at home? Well, it definitely did not taste like an Oreo. I’m not even going to share the recipe for the frosting because it just tasted a bit too sugary.  However, the cake was pretty delicious by itself and that recipe I will share!

RECIPE: Bedeviled Cake
Makes 2 Layers 

SUPPLIES NEEDED:IMG_0725
Tea Kettle
Glass Measuring Cup
Small Spatula
Mixer
2 Round Baking Pans
Oven heated to 375
Cooling Rack

INGREDIENTS:
1/2 Cup Boiling Water
1/2 Cup Cocoa
2/3 Cup Shortening
1 1/2 Cups Sugar
3 Eggs
2 teaspoons Vanilla
2 1/3 cups Flour
1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 teaspoon Salt
3/4 Cup Evaporated Milk

DIRECTIONS:
IMG_07261) Begin heating up the water in the tea kettle.
2) When it comes to a boil, pour a half cup of hot water over a half cup of cocoa powder in the glass measuring dish. Stir and set aside to cool.
3) In a mixer, cream together the shortening and sugar.
4) Beat in the eggs and vanilla.
5) Add the flour, baking soda, baking powder, and salt.
6) Slowly mix in the chocolate mixture and then the milk. IMG_0732
7) Grease and flour your two baking pans before pouring about half the batter into each.
8) Bake in a 350 degree oven until a tooth pick comes out clean.
9) Let the pans cool on a cooling rack for a little bit before flipping out the cakes. Let the cakes cool completely before plating and frosting.

For frosting this cake, I would recommend a a rich peanut butter frosting and a deep midnight chocolate frosting. The vanilla just didn’t stand up to the cake in a way it deserved. IMG_0734

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