Chocolate Fudge Cookies & Cream Cake

By srumbel

I actually think this cake is even better on day 2, so feel free to make it the day before and keep it refrigerated. Bring it out an hour or 2 before serving to come to temperature and maybe wait to pop the cookies on until then so they don’t get soggy. Amazing
from ourbestbites.com

Ingredients

• Cake
• Butter and flour/cocoa powder for flouring pans
• 1 box Devil’s Food Cake Mix (I prefer Duncan Hines)
• 1 small box instant chocolate pudding
• 4 eggs
• 1 cup sour cream
• 1 cup oil
• 1/2 cup milk
• 1 tablespoon vanilla
• 2 cups (1 bag) mini chocolate chips
• Frosting
• 3 T Flour
• 1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
• 1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
• 1/2 C sugar (that’s granulated sugar, not powdered sugar)
• 1 t vanilla extract, or other flavor if you wish.
• 13-14 Oreo Cookies, finely chopped

Preparation

Step 1

Butter 2 8×8 or 9×9 pans and sprinkle with a 1:2 mixture of flour and cocoa powder to coat all surfaces. Tap out any extra and set pans aside.

Combine cake mix and dry pudding powder (ignore instructions and additional ingredients on pudding box) in a large mixing bowl. In a separate bowl, lightly whisk the eggs, and add sour cream, stirring until smooth. Add oil and milk, while whisking, to combine everything. Add vanilla. Add wet ingredients to the dry cake mix ingredients in bowl and mix on low, scraping down sides, until everything is combined. Increase mixer speed to medium/medium-high and beat for 1-2 minutes, until smooth and silky. Add chocolate chips and mix just until combined.

Divide cake batter evenly between pans and tap on counter to remove any air bubbles. Baking time will depend on pans used. My 8×8 pans generally take about 35-45 minutes. I usually set my timer according to the directions on the box, and then eyeball it after that (it will take longer than the instructions stated because of the additional ingredients.) Remove cake from oven when a skewer poked in the middle comes out without wet batter, but just with moist crumbs instead. Let cool until luke warm to the touch and then carefully invert them out of the pans.

Frosting
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.

Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Prepare the frosting and then gently fold in cookies until well distributed. Frost cake and decorate with additional Oreos if desired.

Cake can be made and frosted a day ahead of time and kept in the fridge until ready to eat. Set at room temperature about 1 hour before serving, and add cookie decorations before serving. Alternately you could bake the cakes the day before and once cool, wrap well in plastic wrap and store at room temp, or make a few days ahead of time and freeze.