Oreo chocolate chip cake

Serves: 10
Ingredients
For the chocolate sponge cake:
Butter 1 tsp
Plain flour 250 gm
Cocoa powder 4 tbsp
Baking powder 2 tsp
Soda bicarbonate 1 tsp
Margarine 120 gm
Milk, condensed 1 tin
Vanilla essence 1 tsp
Soda water 200 ml
Chocolate chips ¼ cup
For the soaking syrup:
Syrup 2 tbsp
Water ¾ cup
For the icing:
Whipping cream 3-4 cup
Vanilla essence 1 tsp
Oreo biscuits 1 pack
Candy, colourful for garnish
Vermicelli, colourful for garnish
Pineapple crush 2 tbsp
Chocolate sauce 4 tbsp
Method
Preheat the oven to 175°C. Grease the 8" x 12" inch baking tin with butter.
Sift the flour together with baking powder, soda bicarbonate and cocoa powder.
Cream the margarine and condensed milk together, until light and fluffy. Stir in the vanilla essence. Add the flour mixture and soda water gradually, beat well after each addition. Stir in the chocolate chips.
Pour the batter into the prepared tin and bake in a preheated oven for 45 minutes.
Remove from the oven and transfer to a wire rack to cool.
Cut the cake in half horizontally, and sprinkle each half with the soaking syrup. Whip the cream until stiff.
Place the bottom half of the cake on a serving plate and spread half the whipped cream over it. Sprinkle 4 to 5 crushed Oreo biscuits on top. Cover it with the top half of the cake.
Use remaining cream to cover the top and sides.
Decorate the cake with Oreo biscuits, vanilla essence, candies, vermicelli, pineapple crush and chocolate sauce.
Chill in refrigerator.