To bake this cake in a frying pan, put some salt in it and spread it evenly. Place the stand in the frying pan and cover it and heat it at medium for 10 minutes. Get your 2 packets Oreo cookies and separate the cream and cookies. Put the cream in a bowl; grind the Oreo cookies into a fine powder. Then pour the powder into a bowl.
To the powder add powdered sugar, baking powder, and give it a good mix. Line your cake tin with butter paper or grease the mold with butter. Use the plate to cook below to prevent the batter from liking. Add milk to the Oreo mixture to make the batter. The milk should be at room temperature. Mix them together to form the batter.
Pour the batter to the cake tin and place it on the stand in the frying pan and cover it. Cook it at medium flavor the first 5 minutes and low flame at around 35 to 40 minutes. Check your cake after 30 minutes and if it is not done cover it and let it cook for some time under low flame. Cover the cake with a kitchen of cloth and let it cool down completely. This will make sure the top of the cake cools down. Once it has cooled down remove it from the tin.
To the Oreo, the cream adds cooking oil and whisk with a wire whisk. Do not use milk or water to prevent the cream from looking cuddly. Add cocoa powder to the cream to enhance the chocolate taste a lot. Mix the cocoa butter in until the mixture is a rich and smooth cream. Remove the battered paper and place the cake on the counter. Put the cream on top of the cake and using a spatula or breadknife spread the cream on the cake. Sprinkle chocolate chips on top of the cake for decoration.
- 2 Big packets Oreo Cookies (120 gm each; total 24 cookies)
- 3 Tbsp Powdered sugar
- 1 &1/2 Tsp Baking powder
- 1/2 Cup Milk (at room temperature)
- 2-3 Tsp Cooking Oil
- 2 Tbsp Cocoa powder
- Additional 1/4 Cup Milk
- Some Choco-chips (optional)