I love Oreos. They’re awesome. They truly are milk’s favorite cookie. Since the Oreo cupcakes are so popular and delicious, I decided to put together an Oreo cake, how fitting!
This is a 2 layer 10 inch round chocolate cake, with lots of chunks of Oreos baked in the batter. Yes, baked IN the batter. Similar to the cupcakes, I dipped the Oreos in milk, but instead of leaving them whole, I broke them up into chunks and added to them to the batter. Stirring the batter well and ensuring that each cookie chunk is covered will guarantee deliciousness. For the icing, I mixed buttercream icing with 1 jar of marshmallow creme, and threw in some Oreo cookie crumbs. To top it off, what else? Oreos!! Three of them were saved as a decorative topper, just in case you didn’t know by looking at the cake just what flavor it is.
1 box Duncan Hines dark chocolate cake mix
1 box instant chocolate pudding mix
1 cup vegetable oil
1/2 cup water
8 oz. sour cream
1 package Oreo cookies
Beat first 6 ingredients well, using an electric mixer. Dip 2 rows of Oreos from package in milk, and break up into chunks before adding to batter. Gently stir together, making sure all of the cookie chunks are covered. Spoon evenly into two 10 inch baking pans, and bake at 350 degrees for approximately 30 minutes, or just until sides start to pull away.
2 lbs confectioners sugar (powdered sugar)
1 cup vegetable shortening
1 stick butter, softened
1/2 cup water
2 teaspoons vanilla
1 teaspoon butter flavoring
7 oz. marshmallow creme
one row of Oreos from package
Reserve 1-3 cookies for decorative garnish. Chop up cookies into fine crumbs, set aside. Beat first 5 ingredients with electric mixture for 5-7 minutes. Stir in marshmallow creme and cookie crumbs, mixing well. Use this icing mixture to decorate the cake.