Oreo Overload Cake

Don’t say I didn’t warn you.  Because I totally did on Facebook.  I even gave you a 10+ hour head start to mentally prepare, pray for your sanity, take a few laps.. what have you.

This cake, though — it is insanity, people.

So a couple days ago I was doing my usual social networking and wanted to share something chocolate-y.  I quickly realized that I have been the worst food blogger in the world because I have a surprising lack of chocolate-y things on my blog.

HOW COULD I DO THIS TO YOU!?  Why did no one ever say anything about this clearly abusive relationship?  How can I call myself a dessert blogger and not even post chocolate stuff?  WHO AM I?!

So after having a brief existential crisis, I got my booty in the kitchen and whipped up a ton of chocolate-y lovelies for you because you deserve it after all of this blatant neglect.  I hope you can find it in your chocolate heart to forgive me, shnookums.

One of the most chocolate-y things I can think of is chocolate cake.  No matter how you slice it, it’s always super rich, super decadent and a super quick way to squelch any chocoholic cravings.  I knew I wanted to whip up a chocolate cake for y’all but with a fun twist.  Making a giant Oreo cake was kind of a no-brainer!

Ingredients

• 1 box chocolate fudge cake mix, plus ingredients on back of box
• 1 box instant Oreo pudding mix (just the dry mix)
• 1 (8 oz) pkg cream cheese, softened to room temperature
• ½ cup sugar
• 1 tsp vanilla extract
• 1 tub (8 oz) Cool Whip, thawed
• About 20 Oreo cookies, divided
• 1 can chocolate frosting

Instructions

1. Preheat your oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside.
2. Prepare the cake batter according to package directions; stir the entire box of dry pudding mix into the cake batter and stir to incorporate. Pour the cake batter evenly among both baking pans and bake for approx. 15-20 minutes, or until a toothpick inserted near the center comes out mostly clean. Allow the cakes to cool in the pan for about 20 minutes before gently inverting them onto wire racks to cool completely.
3. In a large bowl, beat together the cream cheese, sugar and vanilla until smooth and creamy. Gently fold in the Cool Whip to combine. Lastly, gently fold in TEN finely chopped Oreo cookies -- you want smaller chunks for this.
4. On a cake plate or serving platter, place one cake flat-side facing up. Spread the Oreo filling mixture generously on top of the cake, extending the filling toward the edges of the cake. There will be a lot of filling, but that's what you want!
5. Take the remaining cake half and place it, flat-side down, on top of the filling to make the "sandwich." Allow the cake to sit for about 15 minutes.
6. Meanwhile, chop up the remaining 10 Oreo cookies into coarse chunks; set aside. Microwave the unwrapped (remove the lid AND foil!) can of frosting for about 20 seconds or until thick but pourable.
7. Pour the frosting over the top and center of the cake. Then, using a rubber spatula, gently edge the frosting toward the edges of the cake so it drips down all pretty-like. Immediately top with the crushed cookies and serve!!

thanks done share recipes to : https://thedomesticrebel.com/2014/03/06/oreo-overload-cake/

Share this post