Cooking with Tracey

Over the weekend, I baked a cake.  I took inspiration from a friend’s post on Facebook and made a chocolate oreo cake.  I got the recipe from here.  I used Rosie’s Chocolate Cake recipe from here.  For those of you who, like me, are not in the USA and do not have access to Cool Whip, on the advice of my friend Karen, I simply substituted 2 cups of whipped cream (made with caster sugar and vanilla for sweetness).

I then took the extra step of covering the cake in chocolate fondant, and decorating with fondant butterflies.  It looked awesome:

And tasted just as awesome:

In retrospect, I would have made only half the chocolate frosting to go under the fondant. It is a LOT of chocolate and very sweet. But without the fondant, you could definitely make the full amount (and use it all) and it would be fine.  The oreo filling is not that sweet thanks to the cream and cream cheese.

Also: if, like me, you are unable to drink coffee, you can simply substitute a cup of boiling water in the cake recipe.  That’s what I did and it turned out delicious.  And as Rosie says in her instructions, do use two pans.  If you try the bake the cake in just one pan it will not rise properly.

I recommend eating this cake for morning tea as you will be on a sugar high for hours afterwards.  But on the plus side, there’s no butter in the cake recipe.  Balance, people.  It’s all about balance.

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