Brownie Sandwich-Cookie Cake with Nutella/Peanut-Butter Filling ~ A Tribute To Oreo Cookie's 100th Anniversary ~ By Bonnie Banters

www.bonniebanters.com
                                      

Approximately 10-12 servings

Ingredients

The Cake Layers

Required:  Two each sandwich-cookie cake pans. The ones I have from Williams-Sonoma measure about 8 3/4" ea.  If you use regular cake pans, I would recommend 8" pans for this recipe.

  • butter-flavored cooking spray for greasing pans
  • 4 large eggs
  • 2 c. granulated sugar
  • 1/4 tsp. salt
  • 1/3 c. butter (important to use the real thing!)
  • 4/ea. 1 oz. squares unsweetened baking chocolate
  • 1 c. sifted all-purpose flour
  • 1 tsp. pure vanilla extract

©Bonnie Banters™.  All rights reserved.

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The Filling

  • 1 lb. powdered sugar
  • 1/2 c. (1 stick) butter, room temperature, cut into large cubes
  • 1/2 c. Nutella
  • 1/2 c. creamy peanut butter
  • 1/4 tsp. kosher salt
  • 1/2 c. evaporated milk
  • 2 tsp. pure vanilla extra

Directions

The Cake Layers

  1. Preheat the oven to 325º.
  2. Spray the pans very well with the butter-flavored cooking spray, making sure to thoroughly coat the details and crevices, especially the sides.
  3. Beat the eggs until light (don't overbeat or the crust will separate from the cake), then gradually mix in the sugar and salt.
  4. Melt the butter and chocolate together in the microwave on medium heat for about one minute. Remove from the microwave and stir until fully melted and combined. Immediately mix thoroughly into the egg mixture.
  5. Stir in the flour and then the vanilla.
  6. Divide the batter equally between the pans.  (To achieve equal distribution, I weigh the pans with the batter in them.)  Spread the batter as evenly as possible.
  7. Bake for about 25 minutes. The tops will appear crusty, but the insides should be moist and fudgy, and an inserted toothpick should come out barely wet, almost dry.
  8. Cool in the pans ideally overnight. The layers will settle a little in the middle.
  9. To release the cakes from the pans, very carefully run a sharp, very thin-bladed knife around each groove on the sides of the pans.  Hold each pan over a plate and give a good, if not a hard, tap. (Releasing the cake from the pans requires some patience, but the end results are well worth the effort!)  Handle with care, so the cake doesn't crack, but if a little separates, just press it back with your hands.

The Filling

Beat well the powdered sugar with the butter, Nutella, peanut butter and kosher salt.  Add the evaporated milk and vanilla and beat until creamy.

©Bonnie Banters™.  All rights reserved.

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Completing The Sandwich-Cookie Cake

Very carefully transfer one layer of the cake with the printed side down onto a cake platter.  Spread the first layer with all of the filling, but not all the way to the edge (about 1/4" from the edge).  Carefully place the second layer with the printed side facing up on top of the filling.  (The filling will spread further after you place the second layer on top of it.)

So, Happy Birthday Oreo Cookie Sandwich and Happy Birthday to my favorite son-in-law!  Enjoy!

Disclosure:  I have not been compensated by, nor communicated with, Williams-Sonoma in any respect regarding endorsement. Their sandwich-cookie cake pan set simply happens to be the set I have.

©Bonnie Banters™.  All rights reserved.

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