Cookies ‘n’ Cream Cake

It was my dad’s birthday on Thursday.  I love to gift people with baked goods – as people get older and don’t need as much stuff anymore, I think home-baked goods make lovely gifts.  My dad always puts oreos in our stockings at Christmas because they are vegan.  So, a little payback – a cookies ‘n’ cream cake made with oreos.  Yum.

I kind of did the piping in a rush – don’t judge!

This is my go-to chocolate cake recipe.  I’ve made it so many times and it’s never failed me.  For this cake, I did two layers so I could have cookies ‘n’ cream buttercream and more cookie crumbs between the layers.
Really Moist Chocolate Cake

1 1/2 cups all-purpose flour
1 cup white or brown sugar
3 tablespoons sifted good quality cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water


1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well. Make three deep holes in the dry mixture. Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.

2. Pour the water into the bowl, over all. Mix the wet and dry ingredients together until there aren’t any more lumps and pour into an ungreased 9×9 baking pan, 2 inches deep.

3. Bake for about 30 minutes, test with a fork.

I always use the Vegan Fluffy Buttercream recipe from Vegan Cupcakes Take Over The World (which I found online for you here).  I added crushed up oreos.  Pick up that book, by the way; each recipe is phenomenal and will “fool” even the most discerning of my-cake-needs-to-have-eggs-dammit people.  
It’s Trevor’s dad’s birthday on Tuesday, so next up – peanut butter chocolate cake!
– Crystal

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