Oreo Bundt Cake
Our hand mixer has been running strong in our family for almost 30 years (older than me!!). Right after I creamed the butter for this Oreo bundt cake, it started making a funky noise. Turns out somehow one of the beaters was bent and kept hitting the other beater when running. I had to finish the cake by hand. Trust me, this is not the cake to do by hand because you beat it on medium speed for 2 minutes, add egg whites, and beat on medium speed for another 2 minutes. I was in a hurry because I was going over my friend’s house and wanted to bring warm cake, so I removed the cake from the pan a little too soon. Only half of it came out. Oops. Even though this cake hated me, it was still tasty. As my friend said, “This tastes like a chocolate chip muffin!” (chocolate chip muffin = good).
We ended up buying a Sunbeam hand mixer from Wal Mart. I only used it twice, but so far it’s holding up. I doubt I’ll use all six speeds. Our old one had three speeds, and I only used the first two. This new mixer even has a bowl rest. I never knew how handy the bowl rest really is, considering our old one didn’t have one.
Now for the recipe. The original recipe called for boxed cake mix, specifically yellow. Well, when I was planning my baking list for spring break, I put it down as white cake mix. So I made a white cake from scratch and added the Oreo filling. Actually, it wasn’t really white cake because I used butter instead of shortening (which made the cake yellow). Call it what you want. Just don’t call me late for dessert (corny, I know).
Also, I think I had too much filling because it’s supposed to be a “tunnel” in the cake, not take up the entire cake haha You can probably get away with less than 24 cookies. And the recipe calls for glaze, but it’s fine without it. You don’t need the extra calories anyway.
Oreo Bundt Cake
2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup shortening (you can sub butter, but the cake will look more yellow than white)
4 egg whites
2 tsp vanilla
24 chocolate cream-filled cookies (such as Oreos), chopped
1/3 cup chocolate chips
1/3 cup flour
1/4 cup butter, melted
1. Preheat oven to 350F. Grease bundt pan.
2. For filling, combine cookies, chocolate chips, flour, and melted butter. Set aside.
3. For cake, in a large bowl, mix on low speed flour, sugar, baking powder, salt, milk, and shortening until just combined. Beat on medium speed for 2 minutes. Add egg whites and vanilla. Beat for another 2 minutes on medium speed.
4. Pour half the batter into bundt pan. Spoon in filling. Pour the rest of the batter on top. It’s ok if some cookies are exposed because the batter will rise and cover them when baking. Bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Allow cool in pan for 30 minutes before removing from pan.
Source: Cake base from Simply From Scratch Recipes Volume 2, 1978 p.72; Bundt cake from Recipe Zaar