Baking Cake Chaos with Tayla And Meyah Everything Went Wrong! 🤯

Ingredients

• 2 cups Pancake Mix (plain or buttermilk flavor)
• 1 cup Milk (whole milk works best for moisture)
• 1/2 cup Unsalted Butter (melted, cooled slightly)
• 2 Eggs (large, room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 12 Oreo Cookies (coarsely crushed, about 1 cup)
• 1 cup Heavy Whipping Cream (chilled, to be whipped with a pinch of sugar)
• 1/4 cup Sprinkles (rainbow or chocolate, for decoration)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Prepare Dry Ingredients

   In a large mixing bowl combine the pancake mix, crushed Oreo cookies, and a pinch of salt if desired. Stir until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients

   Create a well in the dry mixture and pour in the melted butter, milk, eggs, and vanilla extract. Whisk until a smooth batter forms; avoid over‑mixing.

   Time: PT5M

4. Bake the Cake

   Pour the batter into the greased 9x13 inch baking pan, spreading evenly. Place in the preheated oven and bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

5. Cool the Cake

   Remove the pan from the oven and set on a cooling rack. Let the cake cool in the pan for 10 minutes, then turn out onto the rack to cool completely (about 10 more minutes).

   Time: PT20M

6. Whip the Cream

   In a clean bowl, whip the chilled heavy cream with a pinch of sugar until soft peaks form. This will be your frosting.

   Time: PT5M

7. Frost and Decorate

   Spread the whipped cream evenly over the cooled cake using a spatula. Sprinkle the colorful sprinkles on top for a festive finish.

   Time: PT5M

Nutrition Facts

Calories

340

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g