Oreo Cake with Chocolate Pan Frosting

By mytastytreasures

Delicious 4-layer cake that begins with a cake mix! Rich and Indulgent.

Ingredients

• Cake:
• 18 full sized oreos orone 8 oz pkg of
• mini oreos or 2 1/4 cups chocolate
• cookie crumbs.
• 1 pkg (18oz) White cake mix with
• pudding in the mix
• 1 cup water room temp
• 1/2 cup vegetable oil
• 3 large eggs, room temp
• Frosting:
• 2/3 cup unsweetened cocoa powder
• 6 tablespoons boiling water(more if
• needed.)
• 1 stick unsalted butter, room temp
• 3 cups powdered sugar, sifted(more if
• needed)
• 1 teaspoon pure vanilla extract
• Pinch Kosher Salt

Preparation

Step 1

Cake:
Preheat the oven to 350. Spray 2 9-inch cake pans with Pam for baking or grease evenly with shortening and dust with flour, tapping out excess. Set pans aside.

Grind the cookies in a food processor and process them until you have a fine crumb. You will need about 2 1/4 cups crumbs. If you end up with more, set aside for cake decoration.

Place the cake mix, water, eggs, and pil in a large mixing bowl and mix on low speed for 1 minute and scrape the bowl and blade. Increase the speed to medium and mix for another 2 minutes and scrape your bowl and blade. The batter should look evenly colored. Add the cookie crumbs and mix on low for 15 seconds or so until the crumbs are evenly distributed.

Pour the batter evenly between the 2 pans and smooth the tops. Bake both pans in the oven, side by side, and bake about 25 to 30 minutes until a cake tester comes out clean when inserted . Remove the cakes from oven and cool on wire rack for 10 minutes. Run a knife around the edges of the pan and invert on the rack. Invert it again so its right side up. Allow to cool completely 30 minutes more.

Frosting:
Place the cocoa powder in the mixing bowl of your stand mixture and pour the boiling water over it. Stir the cocoa and water with wooden spoon until it comes together to create a soft mass. Add the butter and blend on low with the paddle attachment until mixture is smooth and well combined, about 30 seconds. Scrape the bowl and blade.

Add 1 cup of powdered sugar and beat on low speed until all the sugar is incorporated. Repeat with the other 2 cups. Scrape the bowl and blade. Increase the speed to medium and beat until the frosting has lightened in color and is fluffy about 2 minutes more. Add more boiling water, a teaspoon at a time, or more powdered sugar, a tablespoon at a time, if the frosting is too thick or thin.

Assembly:
Slice each cake horizontally so you have 4 layers of cake. Place one of the cake slices cut side up on the plate. Top with some frosting and smooth to about 1/2 inch from edge. Repeat the process with the remaining 3 layers. Then frost the top and sides of cake. Decorate the cake with reserved cookies, cookie crumbs, any way you wish.