The name’s a mouthful!!! This recipe was one of the millions on my “To Bake” list since I started planning this blog/site. I found it in Marcy Goldman’s “A Passion For Baking” cookbook and have been dreaming about it ever since. I hadn’t had an Oreo since–wait, how long has it been?–I guess last year, and I figured whatever’s leftover from this recipe surely wouldn’t go to waste. LOL.
Unlike what it seems, this is an easy recipe. With the tablespoon of vanilla, it gives the cake almost a banana-y taste. It’s definitely a fun cake with the Oreos in 3-D, you can’t help but be enticed by such a cool-lookin’ cake.
To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/4321350812
Before I give the recipe, I don’t know what it is with me and buttermilk. Just like the Pumpkin Bread recipe, I open the carton and start pouring in the measuring cup, and out flows the milk with orange particles. Yuck! I never buy expired or close-to-being expired milk. The buttermilk for the Pumpkin Bread and this cake were purchased from different grocery stores. Ugh! End rant.
And because I always give credit where it’s due–the glaze recipe is from another cooking blog, The Biscuit Pusher. Notice how her cake and my photos look alike? No, I didn’t *borrow* her photos, besides my cake has a crack on the bottom, something I only noticed a few minutes ago. I’m guessing it happened when I flipped the cake over to a plate from the tube pan, only to flip it back onto the platter.
If you’re an Oreo Cookie Monster, go ‘head and add a couple more chopped cookies before placing in the oven.
*I used 1 3/4 cups milk + 1 3/4 tablespoons white vinegar. I waited 5 minutes before stirring.
*I measured 6 tablespoons milk + not quite half a tablespoon of white vinegar. I waited 5 minutes before stirring.
Whisk sugar, butter and vanilla together. Slowly add enough buttermilk to make a thin glaze (I didn’t use all the milk). Drizzle glaze over top of cake with a fork or whisk. Let glaze set.