Devil's Food Cake With Oreo Crumbs-Frosting

Devil's Food Cake With Oreo Crumbs-Frosting

1 c. milk
3/4 c. cocoa
1/3 c. white sugar
1 c. butter
1 c. brown sugar
3 eggs
1/4 c. sour cream
1 tsp. vanilla
2 c. sifted cake flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350.

Heat milk in a small saucepan until bubbles begin to appear around the edges. Remove from heat.

Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.

Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.

Mix remaining dry ingredients together and gently blend into butter mixture. Do not overheat.

Turn into 2 well-greased and floured 9-in. layer cake pans, and bake for 25-30 mins. until cake shrinks slightly from sides of pan and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out of pans onto rack.

Wait until completely cool before frosting.

Seven-minute frosting

4 egg whites

1 1/2 c. sugar

3/4 c. water

1 tsp. cream of tartar

1/8 tsp. salt

1 tsp. vanilla

2 c. Crushed oreos

Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.

Halve the frosting. With the frosting for the center, fold in half of the crushed oreos.

Use the plain frosting for the outside. When frosted, gently pat handfuls of oreo crumbs around the edges!