Tag: cake pans

Triple Layer Oreo Cake

Oreo lovers, this one is for you! A triple layer chocolate cake, filled with a delicious butter cream frosting. Top it off with chocolate ganache, oreos and oreo candy bars! The candy bars were a new find in the store for us. If you can’t find them, just chop up some oreos very finely and sprinkle them along the bottom of your cake!

You May Need:

Cake Pans

Even Bake Cake Strips-love these!

Triple Layer Oreo Cake

Ingredients

Cake

¾ cup unsweetened dark cocoa powder
1 cup boiling water
½ cup + 2 Tablespoons soft butter
2 cups sugar
3 eggs
1 tsp vanilla extract
1¾ cups all-purpose flour
1½ tsp baking soda
¼ tsp salt
¾ cup whole milk
¼ cup sour cream

Frosting

1½ cups butter
1½ cups shortening
9 cups powdered sugar
1½ T. vanilla
7-8 T. milk

Garnish

Oreos for the top
crushed oreo candy bars for the bottom

Glaze

9 oz semi-sweet chocolate chips
¾ cup heavy cream

Instructions

Cake

Preheat oven to 350°F
Spray 3 8-inch round baking pans with pam, line bottoms with parchment paper, grease again and set aside.
In small bowl combine cocoa and boiling water with a whisk until smooth. Cool.
In medium bowl stir together flour, baking soda and salt.
In a mixer, beat butter and sugar until fluffy.
Add eggs, one at a time and vanilla.
Slowly add the cocoa mix.
Add ⅓ of the flour mix, then the milk. Then ⅓ of flour and the sour cream. Then, add the past of the flour.
Mix well and divide into the pans.
Bake 28-30 mins until the toothpick comes out clean.
Cool and pop out of pans. Remove parchment . (cool and at this point you can freeze)

Frosting

Beat all gradually on low to combine.
Then increase mixer speed and whip till fluffy.

Glaze

Heat cream just to a boil.
Pour over chips.
Let sit one minute then stir smooth

Assembly

Spread frosting between cake layers.
Use extra to frost outside of the cake.
Decorate with the glaze by pouring it on sides to drizzle down and fill in entire top center.
Pipe on flowers and garnish with Oreos.
**May need to make and extra half batch of frosting for decorating and final coat depending how much you use on your layers.

3.4.3177

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Detroit-Style Pizza – This "Rock City" Pizza Rocks

The next time you hear people arguing about whether Chicagoor New York has the best pizza, politely interrupt them, and make sure they know about Detroit-style, since it really should be part of the discussion. And by discussion, I mean heated argument.

Even though Detroit-style pizza is often referred to as “deep dish,” I don’t think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred, blistered, thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a very unique experience.

If you can’t get the classic 14” X 10” Detroit pizza pan, you can also use a 12” cast iron skillet, although you may need to not use quite as much dough, since I forget how much surface area that has, but it should be close. You can also use two 8” X 8” metal cake pans, but no matter what you go with, be sure it’s at least a few inches deep, otherwise things could get ugly.

Since I’m new to this style of pizza, if you’re from Detroit, please let me know how close I got, and if there’s anything obvious I’m missing. I know I needed more, and thicker, pepperoni, but other than that, I was really happy with how this came out, and hope everyone gives it a try soon. Enjoy!

Ingredients for one 14×10 Detroit-Style Pizza:

For the dough:

1 cup warm water

1 package dry active yeast (2 1/4 teaspoons)

1 teaspoon sugar

2 teaspoons olive oil

1 teaspoon kosher salt

2 1/2 cups bread flour

For the sauce (you’ll have a little extra):

one (24-oz) jar marinara sauce

2 teaspoons dried oregano

1 teaspoon red chili flakes