No Raisins On My Parade: Oreo Cookes & Cream Cake

Wednesday, May 11, 2011

Oreo Cookes & Cream Cake

My mom got this amazing Oreo cookie pan from Williams Sonoma last year. I don't even remember when- I think sometime over the summer? How sad it that! I can't believe I waited this long to use it. I think what deterred me was that you can't ice the top of the cap since you would cover up the "cookie" part.

It was really yummy though with double the icing in the middle- just like a double stuff Oreo! :) Did I mention how I think this would make a fab ice cream cake too? I think I'll try that next time. This is definitely a crowd-pleaser and perfect for your favorite Oreo lover. Or yourself. I think I may be my favorite Oreo lover- is that allowed? Good. :)

The pans come with a recipe, but I really wanted to make a cookies and cream cake, so I used this one I found on My Recipe Finds Online. I followed it to a T and it was really good. The birhtday boy said this was his favorite cake EVER and said how moist and tasty it was. He also commented on how delicious the frosting was with the crunchy oreos. The oreos do soften up the next day, but I think its better that way myself. I never use cake mixes and I try not to use a lot of oil in my recipes, so I thought that although the cake was very moist, something tasted a little off. Next time I would use a mixture of oil and butter or maybe some unsweetened applesauce to try to cut the oily taste, but it was still very good.You could always use your favorite moist chocolate cake recipe, but you really do need to try this frosting. :)

Chocolate Oreo Cake
Makes enough for two 9 inch pans

1 box favoriate chocolate cake mix (I used Butter Chocolate)
1 small box (5.9oz) instant chocolate pudding mix (I used Chocolate Fudge)
1 tsp salt
2 tsp vanilla extract
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups (1 bag) semisweet chocolate chips (I used mini)

Preheat oven to 350. Spray pans with baking spray (butter + flour). If you don't have that you can butter the pans (make sure to get in all the crevices so that your cake has all the details) and then lightly dust with flour or cocoa powder.

In a large bowl, hand mix together all ingredients except chocolate chips until smooth.

Mix in chocolate chips.

Spread evenly into both pans. Tap on counter to make sure batter settles into all crevices. Bake 40-50 minutes until toothpick inserted into the center comes out clean, rotating hallway through. Cool pans on wire rack for at least 30 minutes. Invert on rack and allow to cool completely.

If you're in a hurry you can put them in the fridge for a bit, as long as they're not too hot or they will crack. Mine cracked a little... oops.

Oreo Buttercream Frosting

2 sticks (1 cup) unsalted butter
pinch or two of salt
1 TBSP vanilla extract
1 1/2 lbs (4 1/2-5 cups) powdered sugar, unsifted
3-4 TBSP cold milk
25 oreos, chopped/crushed

You can chop your oreos however you like. I think its pretty easy to put them in a large plastic bag and roll over a few times with a rolling pin.

See?

In a mixer fitted with paddle attachment, cream butter and salt on medium high until fluffy. Add vanilla and mix thoroughly.

Reduce speed to low and slowly add powdered sugar until mixture comes together. Scrape down sides of bowl and make sure all is mixed well.

Slowly add milk 1 TBSP at a time until desired consistency is reached.

Remove bowl from mixer and stir in Oreos by hand. This will considerably thicken your frosting, so keep that in mind when adding your milk.

Slowly spread icing on inside of one of the cooled cakes and spread to edges, gradually adding more icing until all is used up. Smooth sides as best you can and add other cake on top. Press slightly to make sure cake sticks.

I kept this one in the fridge, but it was good both cold and warmed up. Its probably best not to ice the still-warm cake and pop it in the fridge or it might crack like this.