Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water
- 10-12 Oreo cookies, crushed
- Optional: vanilla ice cream or whipped cream for serving
Equipment Needed
- Mixing bowls
- Whisk
- 9-inch round cake pan
- Measuring cups and spoons
- Spatula
- Oven mitts
Step-by-Step Instructions
To get started, I preheat my oven to 350°F (175°C), and grease my 9-inch round cake pan. I find that greasing it well helps the cake slide out effortlessly later on. In a large mixing bowl, I combine the flour, sugar, cocoa powder, baking powder, and salt, giving it a good whisk to ensure everything is evenly mixed. Then, I add in the milk, vegetable oil, and vanilla extract. The batter starts to come together nicely—a little thick and glossy. After that, I slowly pour in the hot water, which makes the mixture thinner and easier to work with. The hot water is essential for the cake’s fudgy texture. (See the next page below to continue steps…)