Posts from ‘May, 2017’

I've been in a purging mood this spring and while going through a file of recipes recently I came across the recipe for this Oreo Cake and realized that I hadn't made it for many years. To remedy that situation I've made it twice this month. 🙂 I made it the first time for a church function and then made it again for our dessert on Mother's Day.

It's a very tasty cake and I find it easier to put together than a frosted layer cake. In the past I have made it with a cake mix but when I went to make it a few weeks ago I realized I did not have a chocolate cake mix so I made it using Hershey's Chocolate Cake.

Hershey's Chocolate Cake
1/4 cup butter
1/4 cup butter flavored shortening
2 cups sugar
1 tsp. vanilla
2 eggs
3/4 cup cocoa
1 3/4 cup flour
3/4 tsp. baking powder
3/4 tsp. baking soda
dash salt
1 3/4 cup milk

Grease and flour two 9" round cake pans. Line with waxed paper and grease and flour that as well. Set aside. Cream butter, shortening, sugar, and vanilla until fluffy. Blend in eggs.
Sift together cocoa, flour, baking powder, baking soda, and salt. Add dry ingredients alternately with the milk. Blend well and then portion into the two pans. Bake 30-35 minutes or until cakes test done. Cool in pans for 10 minutes and then turn out onto racks to cool.

Oreo Cake
2 layers of chocolate cake

Filling
8 oz. cream cheese, softened
1/2 cup sugar
2 cups of cool whip
12 oreos, crushed

Beat cream cheese and sugar until blended. Stir in Cool Whip and the the crushed cookies. Layer cake, filling, cake. Top with glaze.

Dream Glaze
1/2 cup chocolate chips
2 Tbsps. butter
1 Tbsp. corn syrup

Melt butter in small saucepan then add chocolate chips and corn syrup and heat while stirring until chips melt completely. Spread gently on top of cake and then chill before serving. Keep refrigerated. This makes a very pretty and tasty cake.

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For some time now I have been eyeing the hard tostada shells when I pass through the Mexican food section at Aldi. I recently decided to purchase a package of them and we had tostados for supper one night this week.

There's not an actual recipe for this, I'll just tell you what I did.
I heated the shells in a 250 degree oven while I was heating a jar of pinto beans seasoned with some Johnny's seasoning. I then mashed the pintos with a potato masher. To eat the tostadas we layered them with pinto beans, cheese, lettuce, tomatoes, guacamole, and diced onions. They were messy to eat, but delicious. I will be making them again. I'm sure you could make this with cooked chicken or a ground beef mixture as well. It made a fairly quick, tasty meal.

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