OREO CAKE

Prep/Cooking Time: 60-90 Minutes

Ingredients

Instructions

Place the sugar, flour, salt and baking powder in a large bowl
Add to the bowl the cocoa powder and bicarbonate soda through a sieve
Crack the eggs into a second bowl and transfer to another bowl to make sure there are no pieces of shell
Add the cream to the eggs and whisk together
Pour the cream and eggs onto the flour mix and stir through till all ingredients are combined to form a thick batter
Melt the butter in a pan and add to the batter
Mix through and the batter is ready
Line or grease the rings and seal the bottoms with foil or by another means (the batter is thick but as it warms up prior to cooking it will become thinner and may leak out the bottom of the ring)
Split the mix between 6 rings and place in a pre heated oven at 180c
Cook for 40 minutes
Once cooked the Centre of the cake should still have a little moisture to it and will still "jiggle" when you move the tray
Once cooked remove from the oven and leave to cool
In a bowl place the cream cheese and the second measure of sugar
Add to the bowl the vanilla and place on a medium speed on the mixer
Whisk till all ingredients are incorporated and the mixture is smooth
Reserve in the fridge till needed
Once the sponges are cold remove from the rings using a sharp knife
To finish turn the sponge upside down and cut in half (into 2 disks)
Pipe 600 of the cream cheese filling into the Centre of the sponge and add the top
Press down on the top sponge till the filling begins to protrude from the side of the cake
Serve immediately or keep in the fridge till needed