Oreo Overload Layer Cake

I was in a baking mood at the end of the week so I thought I would help Matt out with his commitment to make dessert for Mother’s Day festivities (He made some really yummy potatoes).  What better way to celebrate Mother’s Day than with Oreos and lots of chocolate? This cake is very rich, and full of delightful oreos…and chocolate…and cheesecake. And it weighs 10 pounds. Literally. We weighed it.

Devil’s Food Cake

You will need 2 layers of devil’s food cake. I used a cake mix and made some adaptions…why because I have about 15 of them that I bought really cheap.

Cheesecake 

3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

3 large eggs

2 teaspoons vanilla extract

12 (or more) crushed oreo cookies

White Chocolate Frosting

1 (11 ounce) package  Ghirardelli white baking chocolate (you can use a different brand, but I promise you won’t be sorry if you use the good stuff)

1 cup butter, softened

1/2 cup shortening

1/2 cup milk

2 pounds confectioners sugar

1 teaspoon vanilla

6 crushed oreos

The Cake

Prepare and bake devil’s food cake in two 9-inch round pans as instructed. Let cool completely. If you want to make this ahead, you can even freeze the cake layers.

The Cheesecake

Preheat oven to 300 degrees F. Line the bottom of a springform pan with foil and set aside. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs one at a time; mix well. Stir in vanilla until smooth. Fold in crushed oreos. Pour into pan. Bake at 300 degrees F for 1 hour. Let cool completely. I then put the cake in the freezer about an hour before I was going to assemble the cake to make the assembly go more smoothly.

Frosting

Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melted, remove from heat and set aside to cool slightly. Meanwhile cream butter on medium speed. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in milk and powdered sugar, alternating until frosting reaches desired consistency.

Assembling the Cake
After you have the cake, cheesecake and frosting made, you are ready to put the cake together! Yay! Finally!

Place one layer of devil’s food cake on cake stand. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Remove cheesecake from freezer, unwrap, and remove bottom of the pan, then peel off foil. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to trim it. Frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Once crumb coat is set, then frost with as much of the remaining frosting as necessary. Top with crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

Enjoy!!!

Coconut Shrimpies

I know what you are thinking…that isn’t really a dessert. I know. However, I love this recipe so much I wanted to share, and it is pretty sweet. I have only made this recipe when we have shrimp strait from the Gulf Coast. Since we have only had it a few times since we have been married I don’t feel too bad about the fact that it is battered and fried.  We will be heading back in a few weeks I thought I should go ahead and use the rest of ours up from Gulf Shores (I promise it was frozen properly).

Coconut Shrimp

1-1/4 cups all-purpose flour
1-1/4 cups cornstarch
6-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1-1/2 cups cold water
1/2 teaspoon canola oil
3 cups flaked coconut
1 pound uncooked large shrimp, peeled and deveined
Additional oil for deep-fat frying

Orange Dipping Sauce I love this sauce! So easy, but the flavors are prefect with the coconut shrimp. 

1 cup orange marmalade
1/4 cup honey

In a large bowl, combine the first five ingredients. Stir in water and oil until smooth. Place coconut in another bowl. Dip shrimp into batter, then coat with coconut. This makes a lot of batter, so if you are not making as much go ahead a half it. When I make this I tend to have too excess batter and need more coconut…you can never have too much coconut. 

Heat oil to 375°. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels.
In a small saucepan, heat marmalade and honey; stir until blended. Serve with shrimp. 

I found this recipe in a Taste of Home cookbook in 2005 and have used it ever since.

Joplin

I am overwhelmed as images and stories from Joplin flood the news and internet. My heart hurts for those who have lost their homes and loved ones. In this pain I am also proud. Proud to live in a community where people want to help in whatever way they can. Proud of my big brother who is currently working on temporary water lines amongst the devastation. Proud of my Pastor and others who are part of the Greene County Sheriff’s Department who served in a way most of us will never comprehend.

Praying for Joplin and those who are currently serving in the midst of the devastation.

AP Photo/Mike Gullett.