I admit that I almost always use a box cake mix. A few times I've made cakes from scratch, but the box mixes work just fine for me (I'm not even brand loyal). I like to take the shortcut of the box mix since I spend at least a couple hours doing the decorations.
Side Note: My husband, Patrick, has an aunt who decorated cakes while he was growing up. He remembers her crying almost every time because something didn't work out. When I first started making cakes Patrick made me promise I wouldn't cry. And if I did cry I wasn't allowed to decorate cakes any more. I've upheld my promise and haven't cried yet :)
Cookies and Cream Cake
1 white box cake mix
1 cup chopped Oreos (I like to have pieces of Oreos in the cake so I don't crush them all the way to crumbs)
Make the cake mix according to the box directions. Fold in the Oreos to the batter before pouring into cake pans and bake as directed.
***I think this cake has the perfect balance of chocolate.
Buttercream Icing
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon Clear Vanilla Extract
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 2 tablespoons milk
In large bowl, cream shortening and butter with stand mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: Makes about 3 cups.
***Don't be afraid to really beat the icing in the stand mixer. You want the sugar to dissolve in the fat and it to be light and fluffy. This recipe is easy to increase by half or double depending on how much decorations your doing for the cake.
1 comment:
Great work.
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