Oreo
Overload Cake
Author: Hayley Parker, The Domestic Rebel
Recipe type: Cake
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 8-10
Chocolate lovers, rejoice! This ultimate Oreo Overload Cake
is for YOU. Smothered with Oreos in the batter, frosting and the topping, it's
sure to cure any chocolate cookie cravings.
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!!
Source https://thedomesticrebel.com
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