Okay, so as much as I really like making healthy, yummy stuff, sometimes I just break down and make unhealthy yummy stuff, too. I’m not a huge sweets-fan at all, but I found this recipe and decided to treat my family & friends with it at a farewell party. The cake is great, moist and delicious, but for me, the best part was the crumbly-topping and the extra moisture that a simple confectioner’s sugar-drizzle gave it. I will definitely be making this one again. The original recipe comes from RecipeLion.com – my version is tweaked slightly.
Buttery Oreo Cake
20-24 Oreo cookies, crumbled (leave the frosting center intact)
⅔ c. bittersweet chocolate chips
⅓ c. whole wheat flour (see? I made it slightly healthy!)
¼ c. melted butter
Mix the above together & put aside
1 boxed cake mix, butter cake (most will be a yellow cake with butter-recipe on the label)
Make the cake as directed with ingredients listed on box; set batter aside
In a well-greased 9×13 pan (I use coconut oil), pour half of the batter. Sprinkle about 2 cups of the cookie-crumble-mixture on the batter, pour the rest of the batter over the crumble-layer. Sprinkle the rest of the cookie-crumble-mixture on the top of the cake batter, gently pressing the largest chunks in to the batter. Bake at 350F for 40 minutes, or until an inserted toothpick comes out cleanly. Set cake aside to cool for 10 minutes.
In a separate bowl, combine:
1 c. of confectioner’s sugar
3 T. milk
Pour this mixture over the still-warm cake and allow it to cool completely (about 3 hours).
For me, the delightful surprise of the moist cake & slightly crunchy top from the confectioner’s sugar-glaze made it worthwhile. It’s amazing how one can justify a small piece of this as “just like coffee cake” for breakfast… but I digress.
Enjoy the simple dessert – while not truly healthy, all things in moderation allows me to eat things like this on occasion & still be in excellent health.