I don’t care how much you tell me Oreos are bad, I know it and that’s ok, pick your poison. It only took me about a year to get this recipe up but here it is, Oreo Poundcake. On my trip to Tokyo, Japan last year for my marathon I got to experience Starbucks, in a whole new way. They have all of the traditional things such as all of the coffees, a good deal of the desserts and such. One very unique to Japanese Starbucks items was the Oreo Poundcake slice. I had the pleasure of having one of these with a double espresso for breakfast the day after my marathon, and let’s just say…I was in heaven! Of course when I have anything this good and this far away I am definitely going to test it out in my kitchen. I’m happy to say it came out exactly like the one I tried in Japan. I’ve made this for our church potlucks a few times now and there’s never any leftovers and I keep getting requests for more week after week. Enjoy!
Oreo Poundcake
Ingredients
- 2 cups butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 3/4 cup whole milk
- 1 package Oreos
- 1 package 11.5 oz. Chocolate Chunks
Prepare
- Preheat oven to 350°F.
- In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended.
- Pour batter into a greased and floured loaf pan about 1/3 filled. Place chocolate chunks on top. Pour the rest of the batter in to the top.
- Cut the Oreos in half and place rounded side up in rows.
- Bake until a toothpick inserted in the center comes out clean, 1 hour and 40 minutes.
- Cool for 15 minutes before removing from pan to a wire rack to cool completely. Slice poundcake into rows so that each slice has a row of Oreos on the top. Enjoy!
