cake

Make the cakes:

• Preheat oven to 350-degrees. Prepare two 9-inch round baking pans by applying nonstick spray, lining with parchment, and then spraying again.
• Set 5-8 Oreo halves down in each pan. These will be the cream sides, with the cream facing up. Set the black halves aside to be used in the filling.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
• Add the eggs, milk, oil and vanilla; beat on medium speed for about 2 minutes.
• Stir in the boiling water. The batter will be very thin. Pour it very carefully into the prepared pans. Don't be surprised if the Oreos float around.
• Bake the pans for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool them for 10 minutes; run a knife around the sides to make sure they are loose, then carefully remove the cakes from pans. Set them on wire racks and remove the parchment from the tops. Let the cakes completely cool.

To make the filling:

• Beat together the cream, sugar and vanilla until they form stiff peaks. Gently fold in the cookie crumbs.
• Set up the bottom layer of the cake on the serving dish. Depending on consistency, pipe the filling onto the cake or spread it on with a spatula.
• Set the top layer in place. If need be, trim the sides of the cake to make them more even.

Make the frosting:

• Melt the butter. Mix in the cocoa. Alternately beat in the powdered sugar, milk, and vanilla. Add small amounts of milk until it reaches spreading consistency.
• Frost the cake around the top and sides. Apply the remaining halved Oreos around the bottom and the top; add any sliced-off cake crumbs as well.

Store the cake in the fridge, covered by a dome, foil, or wrap. Like most chocolate cakes, it actually tastes better after the first day. It can also be frozen in slices.

OM NOM NOM!

To make the bundt:

• Preheat oven to 325-degrees. Thoroughly coat a bundt pan with non-stick cooking spray.
• In a mixing bowl, combine the sugar, oil, cream/creamer, and eggs.
• In a separate bowl, sift together the dry ingredients: the baking powder, baking soda, salt, cinnamon and flour.
• Gradually add the flour mix into the wet batter until just combined.
• In another small bowl, mix up the brown sugar and cinnamon for the streusel.
• Pour half of the batter into the greased bundt pan. As evenly as possible, sprinkle the streusel all the way around the batter later. Top it off with the rest of the batter.
• Bake the bundt cake for 45-50 minutes, until it passes the toothpick test. Let it cool for 15 minutes and then carefully tip the cake onto a plate. Transfer it to a wire rack to completely cool.

To make the glaze:

• Once the cake is cool, mix up the glaze until it's at just a pourable consistency. Add the cinnamon to suit your tastes; sample it and check.
• Dribble glaze all over the cake.

Store the cake covered in the fridge.

OM NOM NOM.

To make the cake:

• Preheat oven to 350°. Use nonstick spray or butter on three 9-inch round cake pans. Cut out rounds of parchment paper for the bottoms of the pans, then grease the paper.
• In a large bowl, cream softened butter and brown sugar. Add the eggs and beat well after each addition. Add the maple flavor.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
• Add the dry ingredients to the creamed mixture, alternating with the buttermilk, until everything is just blended.
• Pour batter into each prepared pan as evenly as you can. Bake for 11-13 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then gently tip them onto a wire racks. Remove parchment. Cool cake layers completely. [Note: at this point you can even freeze the layers between wax paper, then wrap well in plastic wrap, to assemble the cake days or weeks later.]

To make candied walnuts:

• Grab a small cookie sheet or platter and cover it with aluminum foil. Set aside.
• In a large skillet, melt the tablespoon of butter. Add nuts and stir over medium heat until toasted, about 5 minutes. Watch the heat, as they can burn fast. Stir in the tablespoon maple syrup and salt; stir for 1 minute longer. Spread the nuts on the foil to cool completely.

For frosting:

• In a large bowl, beat the softened butter until creamy. Slowly add in confectioners' sugar, maple flavor, salt and enough cream/milk to reach desired consistency. [If it ends up too wet, add more powdered sugar.]
• Set out your serving platter. Add a few dabs of frosting; this will be like glue to help your bottom layer stay in place.
• Place the cake layer on top. Spread with one cup of frosting. Sprinkle about 1/2 cup of candied nuts over the frosting and then drizzle about a tablespoon of maple syrup.
• Repeat this with the next layer.
• Place the top layer. Frost the very top and sides of cake, then add the remaining nuts and another healthy (ahem) drizzle of maple syrup.

OM NOM NOM and try not to die of sugar coma.

• Preheat the oven to 350-degrees. Melt the butter and set it aside.
• Cut a round of parchment paper to fit inside a nonstick 8-inch cake pan. Spray the pan with nonstick spray, place the paper inside, then spray again. (If you don't do all of this, slices of apple will stick when you flip it over. Trust me.)
• Combine the flour, baking powder, and salt in a mixing bowl.
• Wash, peel, and core the apples. Cut them in eighths and arrange over the bottom of the pan.
• In a medium bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. Add the melted butter and whisk again until blended.
• Pour the batter evenly over the fruit and bake for 40 minutes, until the top is set and golden brown.
• Let the cake settle on a cooling rack for 10 minutes. Run a plastic knife or toothpick around the pan's edge to loosen it and flip the cake onto a plate. Carefully peel off the parchment paper. Flip the cake again onto a serving plate, taking care not to squish the cake.
• Cool and serve slightly warm or at room temperature.

OM NOM NOM!