I made this cake a few weeks ago for a co-worker’s going away party. I had seen the recipe a few days earlier here, and had been looking for any excuse to make it. The going away party was the perfect excuse. This cake is oh so tasty. The frosting tastes EXACTLY like the creme filling in an oreo. The only thing I would warn about is, it is very hard to spread. It tastes like the creme filling, and has the same consistancy. I think next time I make this, I would only make half the amount of the creme and just use it between the cake layers. I think I’d frost it with just some cream cheese frosting. Or maybe, just top it with the chocolate glaze, so you’d still get the look of an Oreo cookie. Either way, the taste is so rich, so yummy! You must make it today!
****see the printable for all ingredients and measurements
Start by combining a box of devils food cake mix with a box of instant chocolate pudding. Add in some salt and set aside.
Cream together sour cream, vanilla, oil, water, and beaten eggs.
Stir the dry ingredients into the wet ones until combined. Add in the chocolate chips.
Line 2 9-inch round cake pans with parchment paper and grease well. (I sprayed both sides of the parchment with cooking spray and everything turned out excellent.)
Divide the batter between the two pans and bake at 350 for 25-35 minutes, until your toothpick comes out clean. (BTW, who figured out that whole toothpick thing? And what did they do before toothpicks were invented. How did our great grandma’s ever know how their cakes, and brownies, and breads were done?)
Cool the cakes in the pans for about 30 minutes before turning them out onto a wire rack to cool completely.
While it’s cooling, make the frosting. Cream the butter. Add in vanilla.
Slowly add the powdered sugar. (A math tip here…1 pound is 16 ounces by weight…so 1.5 pounds is 24 ounces. I used my food scale and weighed out the correct amount of powdered sugar.) Mix well after each addition of sugar.
Add the milk one tablespoon at a time, mixing well after each addition, until you get to the right consistancy. Like I said earlier, it is about the same consistancy as the creme filling in an oreo. I don’t know what would happen if you added more milk. It may become creamier and be easier to spread. I was on a deadline, and didn’t feel like experimenting. But if you do, let me know how it turns out.
Fold in the oreos.
I ended up just dolloping some onto the cake, then using my hands in plastic sandwich baggie to spread it out. Worked well, and tasted great, but not so pretty. I topped mine with some oreos and some chocolate glaze.
Really, you must try this cake, it’s so yummy!
here’s the printable…..oreocake