"That cake should be illegal. It's like heroine." ~ My Husband
He's right, this cake is amazing. Ignore the ridiculous amount of sugar, use the applesauce instead of the oil if it makes you feel better, and just go for it.
For the cake:
2c Thrive White Flour
2c Thrive White Sugar
3/4c Cocoa Powder
2t Thrive Baking Soda
1t Thrive Baking Powder
1/2t Thrive Salt
3T Thrive Whole Egg Powder
1/2c Applesauce or Oil
3T Thrive Instant Milk
1 1/2c Water
1t Vanilla Extract
Filling and Frosting:
2 8oz Packages Mini Oreo Cookies
3 1lb Tubs Vanilla Frosting (feel free to use homemade)
Preheat your oven to 350 degrees and grease a cake pan. For this cake, I used an 8" pan and made 2 layers. For a 12" cake pan, you'll need to double the recipe. Or you could just double the recipe anyway and make more layers.
In a large bowl combine flour, sugar, cocoa powder, baking powder, salt and whole egg powder. Stir well. In another bowl, combine applesauce, instant milk, water and vanilla. Add the dry ingredients to the wet ingredients in small batches, stirring well between each addition, until all ingredients form a smooth batter. Pour half of the batter into each cake pan and bake at 350 for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes completely before frosting. You can freeze the layers if you want to make them easier to frost, but in my experience that makes the cake more crumbly when you serve it.
While the cakes are baking, make your frosting. Pour 1 whole bag of mini oreo cookies and half of the other bag into a large zip top bag and seal. Use a rolling pin or mallet to smash the cookies into powder. You could also do this in a food processor, but I prefer the bag method (less stuff to clean!). In a medium bowl, combine cookie crumbs with 2 tubs frosting. Mix well and set aside. Do not refrigerate.
You'll have some cookie crumb frosting left over. Smear it on graham crackers. Trust me.