Oreo Cake with Oreo Frosting

Ingredients:

397g AP flour

2-1/2 tsp baking powder

3/4 tsp salt

227g unsalted butter ~ room temperature

397g granulate sugar

6 large egg whites ~ room temperature

283ml milk ~ room temperature

57ml vegetable oil

2 tsp clear vanilla extract

113g Oreo cookies ~ chopped roughly

Oreo Frosting (recipe)

Directions/Instructions:

1. Preheat the oven to 168 degrees C. Prepare three (6"x 2") cake pans or two (8"x 2") cake pans and spray the nonstick cooking pan.
2. In a large bowl, combine flour, baking powder, and salt.  Set aside
3. Combine the milk, oil, and vanilla extract in a separate cup.  Set aside
4. Place the butter in a stand mixer with a paddle attachment and cream until smooth.  Sprinkle sugar and then let whip on medium-high until light and fluffy for about 5 mins.
5. While mixing on low, slowly add the egg whites one at a time.  Let each thoroughly combine before adding the next.
6. Add 1/3 of the dry ingredients to the mixture and mix on low until combined. Then add 1/2 of the liquids, 1/3 dry and 1/2 liquid, and the rest dry ingredients. Let it mix until just combined. Do not overmix.
7. Divide the batter evenly among the prepared cake pans. Sprinkle the chopped Oreos on each pan. Gently fold the Oreos into the batter with a knife until just combined.
8. Bake the cakes for 35-45 minutes or until a toothpick comes out clean when poked in the center. For an 8"x 2" pan, bake for 45-50 minutes.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes or until it feels barely warm. Then, turn the cakes out onto a cooling rack.
10. Once cool, trim off the brown edges and domes of the cakes and frost as desired. (Crumb coat first, freezes the cake for 15 minutes, and then do a final coat.) Top the cake with dollops and whole Oreos.