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make caramel for buttercream


2 cups sugar
1 2/3 cups heavy cream
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without
stirring, until the sugar near the edge just starts to liquefy.


Use a wooden spoon and begin stirring, encouraging the melted sugar
the edges toward the center, delicately stirring up any sugar melting on
the bottom as well. The sugar will start to look pebbly as it cooks,
but keep going until it is melted completely and an amber color. If you
think it is cooking too fast, lower the heat and keep stirring. Be

Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

Time to add the cream but here is my trick….only add a DROP at a time
and stir, stir, stir.  This will eliminate the seizing of your caramel
and you will love me for this trick. Keep adding a drop at a time and
stirring until all of the cream is mixed in.  Be patient…you have a
lot of cream so this will take a few minutes.  Once smooth, add butter
and salt. Let cool. Will store in fridge up to one month. HA! As if it
will last that long…ever!!!! TOO delicious!! 

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.


For the cookies I used these awesome Gluten free cookies By Immaculate!



2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup whole milk
1/2 teaspoon vanilla extract

yellow food coloring

Preheat oven to 325 and grease a Twinkie pan with Coconut oil spray as I did or Pam.

1. Beat butter and sugar.
2.  Add eggs and vanilla.
3.  Combine dry ingredients.
4.  Add dry ingredients in 3 parts alternating with milk. Begin and end with dry ingred. 
5.  Add a drop of yellow food coloring to look Twinkie like!
6.  Pour 1 scant ice cream scoop full into each Twinkie mold.
7. Bake about 15 mins.
Cool completely.
Poke 3 holes in bottom using a wide pastry tip.  Use a skinnier tip to pipe in the whipped cream.  Recipe below.

  • 2 tablespoons cold water
  • 1 1/4 teaspoons unflavored gelatin
  • 1 1/2 cups chilled heavy cream
  • 3/4 cup powdered sugar

  1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
  2. In
    a small skillet, add about 1/2-inch of water, and heat over medium-high
    heat. Place the small bowl with the gelatin directly inside the
    skillet. Stir the gelatin until it is melted, about 2 minutes. Remove
    the bowl from the skillet.
  3. In
    the mixer, use whisk attachment and beat the
    heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin
    mixture and continue to beat until stiff peaks have formed. 

Once filled you can dip in chocolate if desired.  Chill firm before dipping.  Melt chocoate of choice in an 8×8 pyrex and lay twinkie in pan.  Spoon melted chocolate over it and set on wax paper in fridge to firm up. 



For the Cake:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoon pure vanilla extract

    1. Adjust
      oven rack to the middle position. Preheat oven to 350 degrees F. Butter
      and line 2, 8-inch baking pans with parchment paper. Set aside.
    2. In
      the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
    3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
    4. Divide
      batter among cake pans and bake until a toothpick inserted comes out
      almost clean, about 35 to 40 minutes. Let cake cool in pans about 10
      minutes then remove from pans and cool on a cooling rack until
      completely cooled. I froze mine at this point, overnight.
    For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies
Preheat oven to 325°.  Beat cream cheese on
medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs,
one at a time.  Add sour cream.  Fold in crushed Oreos. 

Line bottom of an 8 inch springform
pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife
around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 

6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 

To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.

Adapted from Rebekah’s Family Food & Fun