High Roller Cake Recipe

Name: High Roller Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
2
s.
3
Bake at 350u00b0 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.
4
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.

2568

kcal

Calories

Fat

386

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups all-purpose flour, 4 cups sugar, 3/4 cup baking cocoa, 4 teaspoons baking soda, and more.

Yes, High Roller Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Roller Cake

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