“Health food may be good for the conscience but OREOS® taste a hell of a lot better.” – Robert Redford
Did you know that since their introduction in 1912, the OREO® cookie has become the best selling cookie in the U.S.? Most of us have grown up eating OREOS® and have had the common debate as to the best way to eat them – dunking them in milk or twisting off one side and eating the middle first. OREOS® have become part of twentieth century culture.
In my quest for back to basics entertaining – those items or foods that are simple and special, the Oreo Cookie is a keeper. Let’s face it, there are just not many snacks that beat them for kids young and old – except possibly one the size of a cake! Now making one is a easy with the Williams-Sonoma Goldtouch™ Sandwich Cookie Cake Pan . You can use the recipe below or your favorite cake mix to create this giant cookie cake. It’s great for birthday parties and you can add to the Oreo theme by mixing up and serving OREO® Milk Shakes or OREO® Cappuccino Frappes (link to recipes).
Cake Recipe from the Williams-Sonoma Kitchen: Serves 12 to 16
For the cakes
- 1/2 cup cocoa powder, plus more for dusting
- 7 oz. bittersweet chocolate, broken into pieces
- 14 Tbs. (1 3/4 sticks) unsalted butter, cut into cubes
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1 3/4 cups granulated sugar
- 4 eggs
- 1 3/4 tsp. vanilla extract
For the quick buttercream frosting
- 4 1/2 cups confectioners’ sugar
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 3 1/2 Tbs. milk, plus more, if needed
- 1 1/2 tsp. vanilla extract
- Pinch of kosher salt
- Have all the ingredients at room temperature.
- Preheat an oven to 350°F. Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess.
- To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.
- In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.
- In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.
- Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.
- Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
- Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve.