I have told my husband again and again that I could care less about gifts and what I really want is cake. A birthday girl needs cake, right? After I get my husband to remember my birthday, after a few (hundred) reminders, he does follow through on cake. Only it has taken me 7 years to teach him that the birthday girl gets the cake of her choice...not his favorite. I dropped some pretty obvious cues (in the form of an Email with recipes that include Oreos). Thankfully one struck him as one he'd enjoy too...which is what he made. And it turned out delicious! Keep reading for the recipe.
Anyway, here's my baby waiting for me after work with the balloon he chose for me. That he wouldn't share with me.
Oreo Cream Cake
- 1 pkg chocolate cake mix (I used triple chocolate)
- ingredients need to make the cake on the back of the box
- 8 oz. reduced fat cream cheese, softened
- 1/2 cup sugar
- 2 cups Cool whip (I used the extra creamy kind)
- 12 oreo cookies, coarsely crushed
- 1/3 cup plus 1 Tbsp. cocoa powder
- 6 Tbsp. butter, softened
- 4 1/2 cup powdered sugar
- 1 1/2 tsp. vanilla
- 5 to 6 Tbsp milk or more if needed
- Prepare cake mix according to package directions for 2 9-inch round cakes. For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Cook Cake according to the package. Allow to cool for 10 minutes and remove from the pan. then allow cake to cool completely.
- Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos.
- In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixture until smooth. Add additional milk if needed to make the frosting spreadable.
- Now it’s time to assemble the cake. With a serrated knife, cut off the domed top of each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture and spread evenly. Top with the other cake round.
- Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting. You may have some leftover frosting.
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