| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | 2-layer-size white cake mix |
| 1 1/4 | c | Water |
| 3 | Egg whites | |
| 1/3 | c | Cooking oil |
| 1 | c | Coarsely crushed oreos |
INSTRUCTIONS
Grease and flour 2 9x1 1/2 inch round baking pans; set pans aside. Prepare cake mix according to package directions; using water, oil, and egg whites. Fold in crushed cookies. Pour batter into the prepared pans. Bake in 350 degree oven for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool cakes completely on wire racks. Creamy White Frosting Beat 1 cup shortening ( like the hard crisco) and 1 tablespoon vanilla in a mixing bowl for 30 seconds. Slowly add 2 1/2 cups sifted powdered sugar, beating mixture well. Add 2 tablespoons milk. Gradually beat in 2 cups sifted powdered sugar and 2 -3 tablespoons milk to make a spreadable frosting. Fill and frost cake layers with frosting. Melt 2 ounces semisweet chocolate and 1 teaspoon shortening over very low heat in a heavy sauce pan. Drizzle melted chocolate around the top of cake. If desired garnish with additional crushed oreos. Posted to FOODWINE Digest by Jackie Leihenseder <[email protected]> on Feb 19, 1998
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