Inspired by and filling recipe from Real Mom Kitchen, cake recipe adapted from Kevin and Amanda, frosting from Hershey’s
There are two times a year that I am guaranteed to make a cake, which means I’m also guaranteed to put a lot of thought into those cakes. The two occasions are my birthday and our anniversary (Derek has never actually requested a cake for his birthday, it’s usually some other sort of treat).
This was my birthday cake and I made this oreo cake for our anniversary.
I used my all time favorite chocolate cake recipe (which I can’t believe I haven’t shared with you guys yet!) I love that it starts with a box of cake mix, but the addition of the pudding, milk and sour cream just takes it to a whole new level. This cake is incredibly moist and flavorful and completely blew me away the first time I tried it. The combination of the chocolate with the Oreo cream filling is fantastic! While it doesn’t taste exactly like an Oreo, you still get the feeling that you are eating one (a giant one nonetheless)!
This cake is not for the faint of heart. It is completely rich and indulgent, and one small piece was usually enough for us. We managed to eat half of the cake before sending it in to Derek’s coworkers, who also gave it rave reviews. There have been several times this summer where I have said the words “this is the best thing I have ever made” and this cake started it all. Enjoy!
Oreo Cream Cake
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Cake:
1 box devil’s food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup milk
1 tsp vanilla
Filling:
1 (8 oz) package cream cheese
½ cup sugar
2 cups Cool Whip
12-15 Oreo’s, coarsely chopped
Frosting:
½ cup (1 stick) butter, softened
⅔ cup unsweetened cocoa powder
1 tsp vanilla extract
3 cups powdered sugar
1/3 cup milk
Preheat oven to 350 degrees. Mix together all ingredients for cake. Batter will be thick. Pour into two well greased 8 or 9 inch cake pans. Bake as directed on box, or until toothpick inserted into center comes out clean. Let cakes cool for 5 minutes in the pan, then remove and place on wire rack to cool completely.
To make filling, beat together the cream cheese and sugar with an electric mixer. Using a large spoon, fold in Cool Whip, then Oreo’s.
For the frosting, melt the butter in a medium sized saucepan over medium heat. Stir in cocoa powder then vanilla. Alternately add the powdered sugar and milk, whisking to spreading consistency.
To assemble the cake, level each cake layer with a serrated knife. Place one cake layer on cake round or serving plate. Spread Oreo filling in an even (thick) layer on top of cake. Be careful not to extend past the edges. Place remaining cake layer on top of filling and press down gently. Use a spatula to remove any excess filling extending past the cake layers. Frost the top and sides of the cake. Serve immediately or refrigerate.
