Chocolate Oreo cake

Chocolate Oreo cake

Chocolate Oreo cake

This fudgy chocolate Oreo cake is more like a pudding and full of hidden caramel and biscuit surprises.

  • 40 mins + cooling
  • 8
  • Intermediate

INGREDIENTS

  • 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

METHOD

  1. 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.
  2. Combine the oil, sugar and vanilla. Add eggs one at a time, beating until combined.
  3. Combine the flour, cocoa and salt. Add the egg mixture to the flour mixture and stir until just combined.
  4. 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: Mar, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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