Most of us have some type of recipe or food that we have enjoyed since we were young children. For many of us, there was nothing quite like an Oreo cookie. We could take them, dunk them in some milk and smile when we were eating them. As we got older, our taste may have refined to a certain extent but we all still enjoy Oreo cookies.
This recipe allows the cookie of our childhood to combine with a cake that many of us have come to appreciate as adults. It is Oreo lava cake and it is just as delicious as it sounds. This is one of those recipes that is perfect for making for your family and friends when you want to surprise them with something good. Be forewarned, however, make extra, because they will disappear quickly.
Ingredients:
Cake:
1 cup semisweet chocolate chips
3/4 cup fat-free or low fat milk
1/2 cup all-purpose flour
1 tsp baking powder
2 tbsp vegetable oil
Filling:
1 Oreo pudding cup
In a large mixing bowl, add chocolate chips and milk. Microwave for about 1 minute (be sure to cover bowl with a microwave-safe paper towel). Stir with a whisk until chocolate is mostly melted. Microwave again for an additional 1 minute and stir until melted chocolate is completely uniform.
Add the remaining cake ingredients and whisk until the batter is completely smooth.
Prepare four (4 oz) ramekins by spraying with PAM with flour. If you don’t have an oil spray with flour, you can also grease inside of ramekins, sprinkle generously with flour, then tap ramekins (while they are turned upside down) to get rid of excess flour.
Fill the ramekins halfway with the cake mix, add the Oreo pudding and fill the rest of the way with cake mix.
Place the ramekins on a baking sheet and bake them at 350F for 17 minutes.
Place a small plate on top of each ramekin. Very quickly, invert the plate with ramekin, so that the plate is now on the bottom and the ramekin is upside down on top. When you lift up the ramekin, the cake should be on the plate. Repeat with remaining ramekins. Serve immediately.