---------- Recipe via Meal-Master (tm) v8.05
  
       Title: OREO MIDNIGHT CAKE - PART 2
  Categories: Cakes
       Yield: 10 Servings
  
            - CONTINUATION
  
   Cake:  In a bowl, combine coarsely crushed Oreos with flour, baking soda,
   and baking powder.  Set aside.  In another bowl, cream butter and sugar
   until light and then beat in, one at a time, the egg yolks. Beat in the
   sour cream, melted chocolate and vanilla. Add water all at once and stir to
   combine.  Fold in the dry ingredients and beat at medium speed on an
   electric mixer for 2 minutes. Beat egg whites until stiff peaks form. Fold
   into batter by hand.  Divide the batter between the two pans (one with a
   cookie bottom, one plain). Bake at 350 degrees until the cake just starts
   to spring back when touched lightly in the center (15-25 minutes). The
   layer with the cookie bottom will take about 5 minutes longer than the
   other one. Cool layers completely and chill in refrigerator.
   
   Filling:  In a bowl, combine the butter, confectioner’s sugar and vanilla.
   Add enough milk to make a spreading consistency. Place cooled layer with
   cookie crust on the bottom in the center of a glass plate. Reserving some
   filling for garnish, spread filling over this layer.
   
   Frosting:  In a bowl, combine the butter, confectioner’s sugar, cocoa, and
   vanilla.  Add enough milk to make a spreading consistency. Place remaining
   cooled layer over filling and spread on frosting.
   
   Garnish:  Press additional crushed Oreos around the sides of the cake. Use
   a pastry bag to pipe reserved white filling on top to make little clumps.
   Press a half a miniature oreo in center of each one. MM by Mary Wilson,
   BWVB02B.
  
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