Oreo Cookie Cake

From Hershey’s Chocolate Lovers Cookbook

2 c sugar
1 3/4 c AP flour
3/4 cup natural cocoa (like Hershey’s or Sharfen Berger)
1 1/2 t baking powderchocolate cake decorated like an oreo cookie
1 1/2 t baking soda
1 t salt
2 eggs
1 c milk
1/2 c veg oil
2 t vanilla extract
1 c boiling water
frosting (recipe to follow)

Heat oven to 350d. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

In large mixer bowl, stir together sugar, flour, cocoa baking powder, baking soda and salt. Add eggs, milk oil and vanilla; beat on medium speed of electric mixer 2 minutes.

Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan if desired.) Frost.

One Bowl Chocolate Buttercream Frosting

6 T butter or margarine, softened (not melted)
2 2/3 cups powdered sugar
1/2 c natural cocoa (as above)
1/3 cup milk
1 t vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanillla.

Makes about 2 cups frosting

Fluffy Vanilla Frosting (which I used to fill the Oreo cake)

1/2 c (one stick) butter or margarine, softened (not melted)
5 c powdered sugar, divided
2 t vanilla extract
1/8 t salt
4 to 5 T milk

In large mixer bowl, beat butter, 1 cup powdered sugar, vanilla and salt until well blended. Add remaining 4 cups powdered sugar alternately with milk, beating to spreading consistancy

Makes about 2 3/4 cups frosting.