Easy Oreo Cake

Easy Oreo Cake

Ingredients

Page 133 Sisters in the Kitchen cookbook

1 cake mix, any flavor

1/3 cup vegetable oil

¼ cup all-purpose flour

¼ cup granulated sugar

1 cup whole milk, cold

3 eggs

1 package Oreo Chocolate cream sandwich cookies

Instructions:

Preheat oven to 350 degrees.  Generously grease 9 x 13” cake pan, or you can make this a layer cake by using two 8” or 9” cake pans, generously greased.

Place 4 cookies in Ziplock bag and crush with rolling pin, meat tenderizer or heavy spoon or skillet.  Place small stainless steel mixing bowl and beaters in refrigerator to chill.  In large mixing bowl, sift cake mix.  Add flour, granulated sugar, oil eggs and milk.  Beat with electric mixer until combined.  Do not overbeat.  Pour into prepared cake pan.  Sprinkle crushed cookies on top and swirl with a spoon or spatula to make sure cookies are in batter and not just on top.  Bake for about 25 – 28 minutes, or until done.  Cool completely.  If making this cake in layers, cool for about 5 minutes, then remove from pan.

Frosting:

1 large box Oreo instant pudding mix

2 – 3 cup whole milk, cold

1 cup heavy whipping cream

3 Tablespoons powdered sugar

1 teaspoon clear vanilla extract

6 – 8 Chocolate sandwich cookies, whole

Instructions:

In medium mixing bowl, add pudding mix & milk and beat until it starts to thicken.  Place in refrigerator for a few minutes until it thickens. 

Remove chilled bowl and beaters from fridge, add heavy whipping cream and powdered sugar.  Beat until stiff peaks form, add clear vanilla and beat until combine.  Add to piping bag with 1M tip (or any tip you have).  Remove cake from fridge and pipe rosettes on top of cake. Place a chocolate sandwich cookie on top of each rosette.  Serve.  Refrigerate any leftovers.  If you used the 9 x 13 pan with the lid, pop the lid on before refrigerating.