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Don't just say it, bake it.™

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Cakes

Oreo Cake

Leah Goldman Recipe shared by:
| Follow this Baker

This is a good moist cake. The kids will love it.

  • Hands-On Time: 15 Minutes
  • Total Time: 53 Minutes
  • Servings: 12-14
  • Rating:

Ingredients

  • 1 box Duncan Hines Yellow Cake Mix
  • 3/4 cup water
  • 2 eggs
  • 24 Oreos, coarsley broken
  • 1/3 cup miniature chocolate chips
  • 1/3 cup flour
  • 1/4 cup butter or margarine, melted

Baking Instructions

  1. Prepare cake mix using the water and eggs listed in recipe.
  2. Grease a tube or bundt pan.
  3. Put half of batter in pan.
  4. Sprinkle 2 cups of Oreo mixture over batter.
  5. Top with remaining cake batter and then remaining Oreo mixture.
  6. Bake at 350 degrees F for 30 to 45 minutes, or till tester comes out clean.
  7. Remove from oven and let cool 10 minutes on rack.
  8. Invert so that the cake is right side up; cool completely.

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Tips

Cake Pops-using a food processor

Cake Pops-using a food processor

Bake any cake mix according to package directions. Let cake cool completely.Break the cake into pieces and put them in a food processor with the slicing or dough blade. Process at a steady speed, not pulsing.The cake pieces will eventually turn into a dough-like ball. If the cake is dry and not forming the ball easily, you can add buttercream icing a little at a time. Since the cake ingredients have been completely cooked, it it safe to mold the 'dough' into balls, dip in chocolate, nuts, or sprinkles and leave at room temperature to serve.


Cookies that stay chewy after cooling

Cookies that stay chewy after cooling

First of all, always remember to slightly underbake (only a minute under lowest time). As soon as you remove the tray from the oven, give it a good WHACK! On the open oven door or other hard surface. This forces the air out of the centre of the cookie that would have made the cookie crispy after cooling, so you have a nice chewiness that lasts a couple of days (not that your cookies will!!)





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