High Roller Cake Recipe

5 1 1
High Roller Cake Recipe
High Roller Cake Recipe photo by Taste of Home
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High Roller Cake Recipe

Read Reviews
5 1 1
Publisher Photo
We were "on a roll" right through dessert! Our eye-catching cake was shaped like a giant die with chocolate sandwich cookie spots. The level of difficulty for making this tender chocolate cube is "Easy"!—Leslie Dumm, Clevemand Heights, Ohio
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + cooling

Ingredients

  • 6 cups all-purpose flour
  • 4 cups sugar
  • 3/4 cup baking cocoa
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups water
  • 1-1/2 cups vegetable oil
  • 1/4 cup white vinegar
  • 4 teaspoons vanilla extract
  • 3 cans (16 ounces each) vanilla frosting
  • 10 Oreo cookies

Directions

In a large bowl, combine flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla; mix well. Pour into two greased and floured 13x9-in. baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cut two 6-in. squares from each cake (save remaining cake for another use). Spread the frosting between layers and over top and sides of cake. Split sandwich cookies apart; arrange on the cake (filling side down) for die spots. Yield: 18 servings.
Originally published as High Roller Cake in Taste of Home February/March 2005, p13

Nutritional Facts

1 slice: 859 calories, 34g fat (6g saturated fat), 0 cholesterol, 740mg sodium, 134g carbohydrate (93g sugars, 2g fiber), 5g protein.

  • 6 cups all-purpose flour
  • 4 cups sugar
  • 3/4 cup baking cocoa
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups water
  • 1-1/2 cups vegetable oil
  • 1/4 cup white vinegar
  • 4 teaspoons vanilla extract
  • 3 cans (16 ounces each) vanilla frosting
  • 10 Oreo cookies
  1. In a large bowl, combine flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla; mix well. Pour into two greased and floured 13x9-in. baking pans.
  2. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Cut two 6-in. squares from each cake (save remaining cake for another use). Spread the frosting between layers and over top and sides of cake. Split sandwich cookies apart; arrange on the cake (filling side down) for die spots. Yield: 18 servings.
Originally published as High Roller Cake in Taste of Home February/March 2005, p13

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MY REVIEW
mrsbates User ID: 4360159 143877
Reviewed Apr. 2, 2012

"I made this cake last minute for my brother-in-law's birthday. It was quick and got great ooh's and awe's. Thank you for sharing!"

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