Dingbat’s Oreo Blackout Cake

As we dive deeper into the book of Revelation, Christians commonly walk away with two wrong responses. First is they hear about God’s awful wrath and the persecution on the church and they become scared, very scared. Second is they contemplate the heavy symbolism and make it their life’s goal to interpret the events down to the smallest detail. Then they often dogmatically defend their position, even to the expense of dividing the church. If the first individual has his head in the sand, the second has his head in the clouds!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Crook1	1	Servings

INGREDIENTS

27		Original Oreos, finely
		crushed
		including filling
5	T	Butter, melted
16		Original Oreo cookies
		coarsely crushed
		including filling
2 1/4	c	Flour
1 1/2	t	Each: baking powder and
		baking soda
1/2	c	Butter
1 1/3	c	Sugar
3		Eggs, separated
2/3	c	Sour cream
2 1/2	oz	Semisweet chocolate, melted
1/2	t	Vanilla extract
1 1/3	c	Water
5	t	Softened butter
2 1/2	c	Sifted confectioners' sugar
3/4	t	Vanilla extract
1/4	c	Milk, approximately
5	T	Softened butter
2 1/3	c	Sifted confectioners' sugar
1/4		Dark cocoa
1/2	t	Vanilla extract
1/4	c	Milk or heavy cream
		approximately
		Additional crushed original
		Oreos
		Miniature Oreos or original
		Oreos cut
		into fourths

INSTRUCTIONS

Crust: Grease two 9inch cake pans and line each with a circle of
parchment or wax paper; set aside. In a food processor or with a
rolling pin, crush Oreos. In a bowl, combine crumbs with melted
butter; pat into the bottom of one prepared pan. Bake at 350 degrees
for 5 minutes. Set aside.  Cake: In a bowl, combine coarsely crushed
Oreo cookies, flour, baking  powder and baking soda; set aside. In
another bowl, beat butter and  sugar until fluffy. Beat in egg yolks,
sour cream, melted chocolate  and vanilla. Add water all at once and
stir to combine. Fold in dry  ingredients; beat at medium speed for 1
minute.  Beat egg whites until soft peaks form. Fold into batter by
hand.  Divide the batter between the two pans; one has a cookie bottom,
one  does not. Bake at 350 degrees until cake just starts to spring
back  when touched, 15 to 25 minutes. The bottom layer with the cookie
crust will take about 5 minutes longer to bake.  Remove cake layers
from pans and cool in the refrigerator.  Filling: In a bowl, combine
butter, confectioners' sugar and vanilla.  Add enough milk to make a
spreading consistency.  Place cooled layer with cookie crust bottom on
a plate. Reserving some  filling for garnish, spread remaining filling
over this layer.  Frosting: In a bowl, combine butter, confectioners'
sugar, cocoa and  vanilla. Add enough milk to make a spreading
consistency. Place  remaining layer over filling, then spread on
frosting.  Garnish: Press additional crushed Oreo cookies around the
sides of the  cake. Use a pastry bag to pipe reserved white filling on
top to make  little clouds. Press a miniature Oreo or onefourth of an
original  Oreo into each puff.  Makes 12 servings.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6441 Calories From Fat: 2595 Total Fat: 297.1g Cholesterol: 1237.9mg Sodium: 1200.8mg Potassium: 3378.5mg Carbohydrates: 898.8g Fiber: 27.5g Sugar: 292.8g Protein: 68.2g