OREO CAKE 

 A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate butter cream, and an Oreo cookie crumb coating. For extreme chocolate and Oreo lovers only!

OREO CAKE!!!!!

Ingredients 

CHOCOLATE LAYER CAKE

1.     3/4 cup unsweetened cocoa powder

2.     1 and 1/2 cups granulated sugar

3.     1 and 1/2 cups cake flour 

4.     1 teaspoon baking soda

5.     1/4 teaspoon salt

6.     2 large eggs

7.     1/4 cup vegetable oil

8.     1 cup cream

9.     2 teaspoons vanilla extract

10. 1/2 cup hot water

11. 1 cup sweet chocolate chips

12. 1  pack  of Oreo's

OREO CREAM FILLING

1.     1/4 cup unsalted butter

2.     2 and 1/2 cups crushed sugar

3.     2 Tablespoons milk or cream

4.     2 teaspoons vanilla extract

CHOCOLATE BUTTERCREAM

1.     3/4 cup unsalted butter

2.     1/2 cup  cocoa powder

3.     1 teaspoon vanilla extract

4.     4 cups crushed sugar

5.     1/4 cup milk or cream 

6.     16 additional Oreo cookies, pulsed into a fine crumb

DIRECTIONS 

1.      Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with 15 Oreo's in a single layer.

2.      In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.

3.      Remove the bowl from the mixer and add hot water and chocolate chips stir to combine. Some of the chocolate chips will melt as you stir.

4.      Pour the batter into the prepared cake pans over the Oreo's. Bake for 28-32 minutes. Allow cakes to cool completely in the pan on a wire rack.

5.      While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter together on high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.

6.      While the cake cools, make the Chocolate Butter cream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, and then add the crushed sugar 1 cup at a time, alternating with the milk/cream. The butter cream will be thick. Set aside in the refrigerator.

7.      Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate butter cream. Working quickly, covers the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.

8.      Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.

9.       The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting and filling can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

Yummilicious!!!!

HAVE FUN!!!!!!