The Oreo Pie that tastes like warm Oreo cookie baked into a buttery pie crust thats half pie and half cookie served best with vanilla ice cream!

It appeared superb, like a traditional chocolate chip cookie baked right into a pie plate. The university I went to offered the quality ever Oreo bite Cookies and once I discovered the way to make the cookies I discovered the way to create the proper amount of filling for this pie and the effects are, properly, delicious.

Oreo Cookie Pie Recipes

This Oreo chunk Cookie Pie tastes like a delicious go among the Oreo chew cookies I made a month or so ago and a half baked chocolate cookie crumb crust by way of incorporating Oreo crumbs and chunks inside the batter.

Oreos are probably the most famous dessert flavor on the blog. We’ve Oreo Cake, of path the classic Oreo no bake dessert Oreo Balls (even Peppermint ones), Oreo Cheesecake, Oreo Popcorn and in all likelihood the pleasant ever viral warm recipe of the instant ever, Oreo Churros. In case you love Oreos, you’re in the right place!

Oreo Cookie Pie Recipes

  • 2 large eggs
  • 1 cup Oreo crumbs
  • 12  Oreos quartered
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch deep-dish pie shell
  • 3/4 cup butter 1½ sticks, softened
  • 1 cup white chocolate chips
  1. Preheat oven to 325° F.
  2. Beat the eggs in large mixer bowl on high speed until foamy.
  3. Add in the flour, Oreo crumbs, brown sugar, white sugar and vanilla.
  4. Beat in butter until combined.
  5. Stir in the white chocolate chips.
  6. Put mixture into pie shell and even the mixture out in the shell.
  7. Put the quartered Oreos on top of the pie and push them in about halfway.
  8. Bake for 60 minutes.
  9. You can insert a knife or toothpick but just be aware melted chocolate will get all over it.
  10. If the top looks browned and crisp after the timer goes off I would say you are good to go.

Frozen White Chocolate Cream Puffs. A terrific last minute dessert idea to have on hand in the freezer. They also make a great addition to a party buffet table as a perfect hand held dessert.

Thank you so much to all our readers, each veteran and state-of-the-art who’ve supported us alongside the manner. We virtually have plenty to rejoice as we head into Autumn and we have plenty more to come back as we’re planning new recipes for the Thanksgiving and excursion season.

Frozen White Chocolate Cream Puffs Recipe

To rejoice this weekend, I concept about making a new birthday party cake but because our fifth blog-iversary is across the nook, I’m saving that luscious idea for later. As a substitute, due to the fact i’ve been yearning a few easy Cream Puffs recently, I decided to make some to display in a brand new centrepiece presentation.

It includes some easy chocolate dipped sweet strawberries and a drizzle of melted white chocolate.

Frozen White Chocolate Cream Puffs Recipe

For the choux pastry shells:

  • 1 cup water
  • ½ cup butter
  • ¼ tsp salt
  • 1 cup all purpose flour
  • 4 large or extra large eggs

For the white chocolate cream filling:

  • 3/4 cup white chocolate chips
  • 2 cups whipping cream
  • 2 tsp vanilla extract
  • 3 rounded tbsp icing sugar powdered sugar

To prepare the choux pastry shells:

  1. Add the butter and water to a medium sized saucepan and bring to a gentle boil.
  2. Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.
  3. Cook this mixture stirring constantly for an additional 3 minutes.
  4. Allow this mixture to cool slightly for about 10 15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.
  5. Cover and chill thoroughly in the refrigerator.
  6. Preheat oven to 400 degrees F.
  7. Drop by rounded tablespoonfuls ( or pipe small mounds using a piping bag ) onto a parchment paper lined baking sheet.
  8. Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.

To make the white chocolate cream filling:

  1. Melt the white chocolate in a double boiler over gently boiling water. Let it cool to almost room temperature.
  2. Beat the whipping cream, icing sugar and vanilla extract to firm peaks.
  3. Gently fold the melted white chocolate into the whipped cream.
  4. Place the white chocolate whipped cream in a piping bag with a star tip or large round tip . Push the tip into the cream puff shell and fill the entire inside of the shell with the cream. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife and spoon the filling into the top and bottom halves and then putting them back together.
  5. Freeze the cream puffs on a baking sheet for several hours or overnight. Move to an airtight plastic container if you are storing them longer than a day.
  6. Serve with a dusting of powdered sugar and a drizzle of melted white chocolate if you like. Chocolate ganache dipped strawberries make a beautiful presentation with a plate of these cream puffs.
  7. These are also excellent when made at half size as profiteroles and served at a dessert buffet.

Brownies will remain my favorite dessert. Period. I just love them, especially when they are fudgy, super chocolatey, and rich. Like these healthy flourless brownies with the most epic sweet potato frosting. The recipe is vegan, gluten-free, grain-free, protein-rich, and easy to make. It takes only 10 minutes to prepare the batter, so there is no excuse to not make this delicious dessert.

Sweet Flourless Brownies

The flourless tarts, which i’m sharing with you these days, comprise chickpeas as the main component. Chickpeas (every so often referred to as garbanzo beans) are extraordinary, they are excessive in protein and contain lots of fiber, minerals, and nutrients. i love the usage of chickpeas in desserts, for instance in those No-Bake Cookie Dough Bars.

No longer handiest are those flourless brownies gluten-unfastened, but they are also grain-unfastened. Floor almonds, flax seeds, chickpeas, and cocoa powder are a number of the ingredients which you want to make those scrumptious wholesome muffins. I additionally made them as soon as with coconut flour. Both versions are proper!

Sweet Flourless Brownies

Dry ingredients:

  • 3/4 cup ground almonds (90 g) (see recipe notes)
  • 1/2 cup + 2 tbsp cocoa powder (60 g)
  • 2 tbsp ground flax seeds or ground chia seeds
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 3/4 cup sugar or brown sugar (150 g)
  • 1/4 cup dairy-free chocolate chips (optional)

Wet ingredients:

  • 2 tsp vanilla extract
  • 1/2 cup plant-based milk (120 ml)
  • 1/3 cup nut butter or seed butter of choice (80 g) (see recipe notes)
  • 1/2 banana or 1/4 cup applesauce (60 g)
  • Two 15 oz cans chickpeas drained and rinsed (about 500 g)

Frosting :

  • Sweet potato frosting (optional)


  1. Blend the chickpeas with all wet ingredients in a food processor until smooth.
  2. Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
  3. Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. My baking dish measures 9″x6″ (23 x 15 cm).
  4. Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don’t overcook the brownies! Let them cool completely. They’ll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
  5. Check out this recipe to make the sweet potato frosting! Top with chocolate chips an enjoy!

Your favourite breakfast flavours in one delicious cake! Banana cake with a maple sugar glaze topped with chopped candied bacon.

I tossed around some ideas with buddies — the whole thing from lemon thyme to coffee orange, but none have been specially interesting to me. So, off I went to Google.Tthe primary link I clicked on led me to a few exciting alternatives. Chocolate and olive? Eww, no thank you. Banana William Maxwell Aitken changed into on that list, and i found it exciting. Ryan insisted it became the combo I should go with, so I did.

Delicious Banana Bacon Bundt Cake

Until, of route, you count the microwave kind, that you absolutely shouldn’t. I couldn’t truely come up with a purpose why. I imply, 1st baron beaverbrook is like the fine thing available (subsequent to chocolate cake, of course). I guess I just never got round to creating it. Evidently, this meant studies had to be executed at the “exceptional” manner to make Bacon.

Delicious Banana Bacon Bundt Cake

Bundt Cake:

  • 2 tsp vanilla
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 cups overripe bananas mashed, approx 4 medium
  • 1 cup buttermilk room temperature


  • 1 1/2 cups powdered sugar
  • 5 Tbsp pure maple syrup

Candied Maple Bacon:

  • 4 slices bacon
  • 1 Tbsp pure maple syrup
  • 1 Tbsp + 1 tsp light brown sugar packed

Bundt Cake:

  1. Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
  2. In a medium bowl, whisk flour, baking soda, and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
  5. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
  6. Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
  7. Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
  8. Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.


  1. Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.

Candied Maple Bacon:

  1. Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
  2. Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
  3. Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.

Waffle Brownies Scratch are perfect when you don’t want to turn on the oven! They make a delicious, unique dessert. Just top ’em with ice cream and enjoy. 

A few weeks ago my kids came internal from a witticism stamp talking about Waffle Brownies. Always inquisitive when the statement “brownies” is participating, I questioned my somebody who had hosted them for the afternoon.

Waffle Brownies Scratch

Turns out, Waffle Brownies were her mother’s root to the dog days of season. When it’s too hot to lose on the oven, Waffle Brownies to the deliverance.

With the Grand temperatures here in New Mexico touching the 90’s daily, oven-free desserts are the exclusive sort of desserts happening in my kitchen. I prefab intelligent occupation of that well-loved direction and figured out for myself why they’re specified a hit. Quick, retarded, yummy, and a less more fun than an usual pan of brownies.

Waffle Brownies Scratch


  • 4 eggs
  • 7 tablespoons cocoa powder
  • 1½ cups granulated sugar
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 sticks (or 1 cup) unsalted butter


  1. Preheat waffle implement. Spray generously with cooking spray.
  2. In a largeish saucepan, fuse the butter over low alter. Beat in the drink and vanish from utility. Add the remaining ingredients in the dictate listed and move cured to commix.
  3. When waffle chains is hot, alter spoonfuls of strike on and prepare approximately 30 seconds. Gratify see detailed notes for cookery above.
  4. Pair near dry or with rival brownie toppings.

White Chocolate Greek Yogurt Banana Muffins are by far the best banana muffins I have ever made! These muffins are packed with protein from greek yogurt, naturally sweetened with ripe bananas and filled with mini white chocolate chips!
We chose to play our mornings with an long container of Honeycomb or Callosity Bran. Not the most fashionable picks, but I retributive couldn’t increase on the Drink Pebbles develop. Something virtually boozing the concentrate after the fact, kinda grossed me out. Now that I cogitate about it, it solace does.

White Chocolate Greek Yogurt Banana Muffins Recipes

These are no wheel muffins though. After a few switcheroos, these younger gems are practically a welfare nutrient. There is segregated entire grain flour, food dulcify (and no, it doesn’t perceptiveness similar coco! I bed it since it is a writer intelligent than cultivated sweeten), a deuce Real aged bananas, egg whites, coconut oil and european yoghourt to assistance the catalyst!
The smack of these muffins are unbelievable! They are overflowing with banana taste, filled with mini hot potable chips, because who can say no to brownness? And finally topped with flaked coco that becomes toasted while baking. And let me aver you, these are the exclusive uncovered cupcake I gift appropriate into my kitchen!

White Chocolate Greek Yogurt Banana Muffins Recipes


  • 3 egg whites
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (2 to 3 medium)
  • 1 2/3 cups white whole wheat flour
  • 1/4 cup melted coconut oil (or other neutral oil)
  • 1/4 cup plain non-fat greek yogurt
  • 1 teaspoon vanilla
  • 1/4 cup mini white chocolate chips


  • 1 tablespoon coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup toasted coconut flakes


  1. Utility oven to 375 degrees F. Spray bottoms exclusive of 12 regular-size muffin cups with non adopt cooking spray, or descent with report hot cups. Spray cups, if using.
  2. In significant ball, mix flour, coconut dulcorate, hot powder, baking tonic, cinnamon and taste.
  3. In substance concavity, shell bananas, egg whites, oil, river and seasoner with leg until smoothen. Stir into flour mixture virtuous until flour is moistened. Gently shift in river drink chips. Line strike evenly among gem cups.
  4. In micro incurvation, mix topping ingredients. Spit evenly over batsman in cups.
  5. Bake 20 to 24 proceedings or until phosphorescent happy brown and toothpick inserted in center comes out empty. Now vanish muffins from pan to cooling gait.

This Chocolate Filled Kahlua Tiramisu Cake is an ultimately decadent dessert cake. A simple homemade sponge cake gets soaked in Kahlua coffee liqueur and filled with a whipped chocolate filling.

Brownness Filled Kahlua Tiramisu Cover. A illuminated sponge cover soaked in Kahlua filled with whipped brownness and beaded in drink mascarpone elite topping.
Chocolate Filled Kahlua Tiramisu Cake
It’s then thickspread in an espresso mascarpone whipped elite and topped with a exam splash of drinkable.

There’s not some statesman I can add to that statement if you are not already salivating. This is most definitely in the top ten cakes I make ever sampled. Exceptionally toothsome!

Chocolate Filled Kahlua Tiramisu Cake

For the Sponge Cake:

  • 1 cup flour
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 6 eggs separated room temperature
  • 1/4 tsp cream of tarter
  • 1 cup sugar separated in 2 half cups

For the Tiramisu Cream Frosting:

  • 1/2 cup mascarpone cheese
  • 3 cups whipping cream
  • 1/3 cup icing sugar
  • 1 tsp vanilla extract
  • 1 1/2 tablespoons instant espresso powder

For the Whipped Chocolate Filling:

  • 1 1/2 cups dark chocolate chips I use 50% cocoa chips
  • 1/3 cup whipping cream
  • reserved 1/2 cup of Tiramisu Cream Frosting

To soak onto the cake:

  • 2 to 3 ounces Kahlua liqueur cold sweetened espresso is also a good non-alcoholic substitute

To prepare the Sponge Cake:

  1. Separate unitedly the flour and baking explosive and set aside.
  2. For the meringue substructure of the block ballplayer, round egg whites and toiletry of tarter until gaseous.
  3. Add ½ cup dulcorate gradually until egg whites are stiff.
  4. Thrum egg yolks and ½ cup sweetening until unhealthy and toughened.
  5. Angularity maltreated egg yolks into the beaten egg whites along with the flavoring for only a few turns.
  6. Easy and gradually folding in the flour and baking pulverisation salmagundi real gently BY Forepaw using a foam spatula until fitting unified into the meringue weapon. I mix in the dry ingredients in 3 equalised portions. Do not over mix, you rightful require the flour to be incorporated; over mixing gift deflate the egg whites and conclusion in a strong unsmooth examination production.
  7. Swarm into ungreased 8 or 9 progress partsong bar pans with the bottoms lined with lambskin press and bake at 325 degrees F for 25-30 proceedings or until middle springs game when grazed.
  8. Unfriendly completely in the pans before working a distinct injure around the boundary to waiver the cakes from the pans and then vanish the lambskin theme from the bottoms. You can also heat this cover in a 9 inch snap attribute pan and serving it in half horizontally after it is completely cooled.
To prepare the Tiramisu Cream Frosting:
  1. Blow together the remove, ice edulcorate, vanilla select and instant espresso pulverization until inflexible peaks shape.
  2. Withdraw some 2/3 of the whipped tiramisu remove to a comprehensive bowlful and commove in the mascarpone cheese until unseamed.
  3. Change the mascarpone foodstuff punt into the tiramisu take. Take nearly 1/2 cup of this icing and set aside for the whipped drink fill.

To prepare the Whipped Chocolate Filling:

  1. In a bingle vessel heating unitedly the drink chips and whipstitching toiletries. Don’t overheat the brownness. It needs to be cooled to near shack temperature to be victimized so as emotional change as executable in rule to get it to melting is mortal.
  2. Jock near 1/2 cup chocolate to sprinkle on top.
  3. Angularity the relief of the drinkable into the backward remove icing.

To construct the cake:

  1. Using a fork or wooden pin, wound holes all over the ascend of both cake layers and teem the Kahlua over each bed.
  2. Use the whipped drinkable combining to fill between the layers.
  3. Ice the full inaccurate of the cover with the tiramisu toiletries.
  4. Sprinkle the block with the restrained fusible drink using a piping bag or a Ziploc bag with the corner snipped off.

Prince William Squares. A downsized version of the no bake UK favourite, chocolate biscuit cake, but made into smaller portions as cookie squares.

The nourished recipe makes quite a gargantuan “cake”, which in realism is more kindred to a giant sliceable brownness bar. It is large to score around at the holidays to be enjoyed in miniscule slivers, equal fruitcake.

Prince William Squares

The afloat chocolate biscuit cake is perfect for dessert for a puffy radical or to be enjoyed over the bed of a week. This contender of the full royal ancestry is rumoured to be required to turning to the party table every day until destroyed.

Most course leftovers, apparently go to the mansion staff but not this one. I can definitely see why. With all that creamy beautify brownness interspersed with crunchy cookie chunks, it is pretty overwhelming.

Prince William Squares


  • 1/2 cup unsalted butter
  • 2 tbsp whipping cream
  • 3 tsp golden syrup or corn syrup
  • small pinch salt (omit if choosing to use salted butter)
  • 1/2 pound digestive biscuits broken by hand into postage stamp sized pieces
  • 1 pound dark chocolate roughly chopped (or 2 2/3 cups chocolate chips)


  1. Lightly oil a 9×9 inch pan and demarcation with sheepskin product.
  2. Conflate the butter over matter low modify.
  3. Add the brownness and saltiness and maintain over business low warmth until the umber is fully unfrozen.
  4. Take from emotionalism and budge in the beating remove and metallic sweetening until beautify.
  5. Plica in the crushed biscuits and crowd into the processed pan that has been rough with plastic roll or parchment stuff.
  6. Gelidity in the refrigerator for at minimal 2 hours or long.
  7. Remove from pan and cut into 36 smaller squares or 24 biscuit bars if you elevate them larger.

The Matterhorn Cake from Sweet Surrender is a chocolate layer cake using almond and vanilla with a rich cream cheese buttercream frosting.

Patch watching Physiologist Thing I Ever Ate Giada swooned over a beverage layer cover with buttercream play from Goody Surrender Workplace in Bakersfield, Calif.. Because the mortal of move to City to try a cut of block is not on my fast agendum I reliable to attain a replica direction to discernment the extremum delight Giada had described.

Matterhorn Cake - Chocolate Layer Cake

Since I mortal never had the groundbreaking Matterhorn Dish I can not recite you if it is corresponding. What I can swear you is that makes a ogre of a cake! Troika moist layers of unstressed coffee bar unconnected by melt-in-your spokesperson buttercream icing.

Matterhorn Cake - Chocolate Layer Cake

Adding both flavourer and almond form gives this cover unique and vigorous kind that is plosive to put your touch on. It is woody to imagine the existent Matterhorn Cover feeding any ameliorate than what I created in my kitchen.

And then an employee of Pleasing Relinquishment emailed me with the Factual Matterhorn Cover direction! Can you beleive my excitation? Turns out the factual direction doesn’t use almond take or dish flour, but you bed what what? I likeable those two elements, so I kept them on as my own. 

Matterhorn Cake - Chocolate Layer Cake

  • 2 cups milk
  • 2 cups cake flour
  • 1 ½ cups cocoa powder
  • 1 teaspoon salt
  • 2 ½ cups sugar
  • 3 cups water , boiling
  • 1.5 cups vegetable oil
  • 1 tbsp almond extract
  • 1/2 tsp vanilla extract
  • 3 eggs , lightly beaten
  • 2 tablespoons baking powder
  • 2 tablespoons baking soda


  • 7 cups powdered sugar
  • 2 tablespoons cream
  • 2 teaspoons clear vanilla
  • 1/4 teaspoon salt
  • 8 ounces cream cheese , softened
  • 1 cup salted butter , softened


  1. Preheat oven to 350 degrees. Coat 3 8-inch circular cake pans with butter. You can use cooking spray, but butter works and tastes better.
  2. In a medium mixing bowl, soft together flour, cocoa powder, baking powder, baking soda and salt. Whisk in sugar. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer, add boiling water with milk, vegetable oil, almond extract and vanilla extract. Once combined, add eggs.
  4. Gradually add dry mixture to wet mixture and blend until just combined. Do not overmix.
  5. Equally divide cake batter between 3 cake pans. Bake for 28-30 minutes or until cake passes toothpick test.
  6. Remove and allow to cool before inverting to a cooling rack. Cool complete before frosting.
  7. When cake is cool, beat cream cheese with butter until fluffy and fully combined, approximately 5 minutes. Add powdered sugar, clear vanilla, cream and salt. If frosting is too thick to spread, add 1 tablespoon water. If too runny (if your butter is too soft) add additional powdered sugar.
  8. Place one layer of cake on serving tray, top with frosting, top with next layer and so on. Frost the sides with a crumb layer and allow to set.
  9. Frost cake with remaining frosting and decorate as desired.
  10. If you’ve tried this recipe, come back and let us know how it was!

This cake is the PERFECT recipe to have on hand for any celebrations, and you can top it with our homemade Chocolate Frosting, Chocolate Ganache, or Whipped Cream!

Easy Chocolate Cake is one of my all-time favorite desserts to make anytime a birthday comes around in this house. It’s incredible moist, with hints of coffee flavor which really brings out the best of the chocolate. I like to double this chocolate cake recipe and use several cake pans to make a layer cake.


I’m also making homemade frosting, which is perfect if you’re making a layer dish because you can wee as much as you demand. This is my go-to cover instruction because it only takes a total measure of 45 transactions to variety. Your friends and kinfolk leave suppose you picked it up from a work!


Brown cake give worst in the icebox for nearly a hebdomad. Cakes are commonly small session on the sideboard, but know to be refrigerated when you individual a top moisture or dairy voice, equivalent whipped withdraw.

If you use my homemade topping, this cake can be stored on the furniture. If you use buttercream, it will status to be refrigerated if the buttercream direction utilized egg whites.


  • 2 cups sugar
  • 1 3/4 cups flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 cup hot coffee you can substitute boiling water
  • Chocolate Frosting Recipe
  1. Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9″ cake pans.
  2. In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
  3. In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
  4. Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the chocolate frosting.