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500 ml cake flour
30 ml cocoa
5 ml bicarbonate of soda
5 ml baking powder
2 ml salt
375 ml castor sugar
2 large eggs
250 ml canola oil
250 ml buttermilk
15 ml vinegar
15 ml vanilla essence
7.5 ml black food colouring
Filling & icing:
2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
500 ml icing sugar
10 ml vanilla essence
250 ml fresh cream, whipped
12 Oreo original biscuits, crushed
8 Oreo Original biscuits, whole/halved/crushed
Preheat the oven to 180°C. Grease and line two 20 cm cake pans. Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together. Beat the castor sugar and eggs together for about 2 minutes until pale and creamy. Scrape the sides of the bowl down with a spatula every now and then. Add the oil, buttermilk, vinegar, vanilla essence and black food colouring and beat for 2 minutes. Mix until well combined. Add the dry ingredients to the egg mixture a little at a time and gently mix in. Divide the mixture between the two prepared cake pans. Bake on the middle shelf in the preheated oven for 30 – 35 minutes or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the pans for 5 minutes.
Filling and icing:
Beat the LANCEWOOD® Medium Fat Plain Cream Cheese, icing sugar and vanilla essence together until smooth. Add the whipped cream and crushed biscuits and fold in. Spread about a third on the one cake. Place the second cake on top. Spread the other two thirds on top of the cake.
Arrange whole and crushed Oreos on top and decorate with whole and sliced strawberries.
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