This fudgy chocolate Oreo cake is more like a pudding and full of hidden caramel and biscuit surprises.
- 40 mins + cooling
- 176g packet Oreos
- 385g tin caramel treat
- 180ml sunflower oil
- 250ml sugar
- 10ml vanilla essence
- 3 eggs
- 180ml self-raising flour
- 125ml cocoa powder
- pinch salt
- Preheat oven to 180°C. Split the biscuits open and place in 2 x 14cm x 19cm baking dishes or 1 large dish. Spoon a dollop of caramel onto each biscuit.
- Combine the oil, sugar and vanilla. Add eggs one at a time, beating until combined.
- Combine the flour, cocoa and salt. Add the egg mixture to the flour mixture and stir until just combined.
- Gently pour the batter over the biscuits. Bake for about 30 minutes or until a testing skewer comes out clean. Cool to room temperature.
Serving suggestion: Serve with vanilla ice cream.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: March, 2017