OREO CREAM CAKE

DESSERT

OREO CREAM CAKE
OREO CREAM CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 1/2

    cup sugar

  • 2

    cups Cool Whip

  • 12-15

    Oreo’s, coarsely chopped

  • Frosting:

  • 1/2

    cup (1 stick) butter, softened

  • 2/3

    cup unsweetened cocoa powder

  • 1

    tsp vanilla extract

  • 3

    cups powdered sugar

  • 1/3

    cup milk

Directions

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

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