Homemade Double Chocolate Oreo Cake

Ingredients

• Butter

  Unsalted

  ¾ cup or 170g

• Sugar

  White, granulated sugar

  1 ¾ cup or 350g

• Cocoa

  Dry powder, unsweetened

  ½ cup or 43g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Oreo

  Thinsations

  100g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 ½ cup or 366g

• Canola oil

  ½ cup or 109g

• Vanilla extract

  2 tsp or 8g

• Wheat flour

  White, cake, enriched

  1 ¾ cup unsifted, dipped or 240g

• Cornstarch

  ¼ cup or 32g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  4 tsp or 18g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan. (the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, cocoa, baking powder and salt then set aside.
3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the chopped Oreo's.
6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
8. Pour the cake batter into the prepared Bundt pan and bake for 55 to 65 minutes, or until a tester inserted into the center of the cake comes out clean.
9. Invert the cake onto a baking rack to cool.
10. Frost with my Oreo Buttercream Icing when the cake has completely cooled and sprinkle crushed Oreo's over the top if wanted.
11. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/homemade-double-chocolate-oreo-cake/)