x (quatre_vingts) wrote in vegancooking,
x
quatre_vingts
vegancooking

cookies n cream birthday cake...and corn

Yes, the cake I've been obsessing about for a while--5 thin layers, alternating chocolate and vanilla, plus buttercream vanilla frosting with cookie specks in it. Finally made it yesterday, for my fiancé's birthday. (I didn't end up using the frosting recipe requested a few days ago because I ran out of flour while making the cake ^_^;;) We sort of dug into it before thinking to take a pic, so here's what's left:



I made one batch of vanilla white cake, cutting the sugar down to a scant cup and using Silk Very Vanilla. For the chocolate, I used a double batch of this recipe, cutting the sugar back to something like 3 cups total and replacing half the water with chocolate soymilk. All the batter was baked in 16" x 11" x 1" sheet pans, then cut into halves (and one extra chocolate half set aside). The alternating of colors is meant to evoke memories of oreos. [/artsy]

The frosting recipe is this, doubled, using more Very Vanilla and adding about 6 finely ground oreos to get a nice speckle going on. Length and width wise, the cake was about the size of a sheet of paper, and pretty tall--looked like a giant frosted shoebox. I didn't place it perfectly centered on the concave plate, so it looked kinda uneven.

Also, totally unrelated cooking tip. Fresh corn on the cob has become a food group unto itself in my house lately. Usually it's a big hassle to cook, as I always soak and then boil it, but my fiancé tried microwaving it in the husk for about 4 minutes, and it's perfect. Steams it to perfection--even the silk comes right off. *swoon*

EDIT: In case the links die, here are the full recipes with my changes and some assembly tips. Cookies n Cream Cake

Chocolate layers (makes 2 sheets)

6 c. unbleached flour
3 c. sugar
1 c. cocoa powder
1 1/2 T baking soda
1 1/2 tsp. salt
1 1/2 c. oil
1/4 c. vinegar
2 T. vanilla
2 c. chocolate soymilk
2 c. water


Combine the first five ingredients in a large mixing bowl and whisk together until well-blended. Make three wells in the dry ingredients and add oil to the first, vinegar to the second, and vanilla to the third. Pour the soymilk and water in and beat with a hand mixer until smooth and well-combined.

Vanilla layer (makes 1 sheet)

1 c. sugar
1/2 c. Earth Balance, softened
3 c. unbleached flour
1 T. baking powder
1/2 tsp. salt
2 c. vanilla soymilk
1 T. vanilla extract


Cream the sugar and margarine until fluffy. Combine the dry ingredients and add to the margarine. Beat with a hand mixer while slowly pouring in the vanilla soymilk and extract, and continue beating just until smooth and combined.

Pour into greased 16" x 11" x 1" jelly roll pans and bake at 375F for 25-35 minutes. Cut each layer into two smaller rectangles, each about the size of a sheet of paper and cool. Remove by running a knife around the edge and gently loosening the cake with a spatula, then inverting onto a cooling rack and shaking. (This cake is good to make when you need a fancyish one kinda quick--the thinner layers bake and cool faster. I had only about 2 1/2 hours to work within, so I stuck the pans in the freezer to cool them down faster.)

Cookie crumb frosting:

about 6 chocolate sandwich cookies
1 c. Earth Balance, softened
1/2 c. vanilla soymilk
1 T. vanilla extract
5-6 c. powdered sugar (unsifted)


Pulverize the cookies in a blender until finely ground. Remove any big chunks and set aside. In a large bowl, combine the margarine, soymilk, and extract, and beat, adding the powdered sugar gradually. When combined, add the crumbs and blend again until speckled. Refrigerate until ready to use.

Assembly:

Starting with a chocolate half-sheet, layer the cake, alternating colors (you'll have one extra chocolate piece) and spreading a little frosting in between. If needed, trim away crisp or uneven edges with kitchen scissors. Coat the assembled cake with the remaining frosting and decorate with broken cookies as desired. The good part is that any cake crumbs that get caught up in the icing won't be very noticeable--the white ones blend in, and the chocolate ones look like oreo crumbs :P

Thanks for all your compliments! Also, yes, oreos are still unhealthy, but (in the US, at least) they stopped using animal lard quite some time ago, and then they dropped the whey as well, so they *are* vegan now. You could use Newman O's for this recipe, of course, but I couldn't justify the price for a whole package when I was only gonna use a handful of cookies and give the rest to my brother :P
Tags: desserts-cakes-chocolate, desserts-cakes-frostings, desserts-cakes-white/sponge/angel-food, vegetables-corn
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