Thursday, February 6, 2014

Oreo Cake Recipe

Nothing like another snow day to put a halt on the posting. Actually, it was good that I didn't have a chance to post yesterday because truthfully, the need to put words on the page had become a compulsion, something sinister almost, that pushed me to sit in front of the computer even when I didn't have the time. So now that I've broken the posting streak, I should be fine. Phew.

Anyway, this post is practically like cheating anyway, because it's just meant to share a recipe.

For the girls birthday, I wanted something different, but also something both girls would love. I have, in the past, made the girls separate cakes for their birthdays, but this year, they said it didn't matter. So I looked for something special and found it. Just so you know, I didn't tinker with the recipe at all, and the kids loved it. So here it is, but please watch out! The cake is huge and can serve many!

Oreo Cookie Cake (Recipe shared supposedly from: Amy's Down Home Cooking, but it was tough to actually find it at her blog.)
•1 box Duncan Hines chocolate fudge cake, baked according to package directions using 9-inch pans.
•4 - 1 ounce squares semi-sweet baking chocolate
•1/4 cup butter
•8 ounces cream cheese softened (can be low-fat, but not in the tub)
•1/2 cup granulated sugar
•2 cups whipping cream
•20 Oreo Sandwich Cookies (not Double Stuff), divided 

Bake the cake using according to package directions in two 9-inch cake pans. When the cake is done, cool in pans for 5 minutes. Invert onto wire racks, remove the pans and cool the layers completely.

When the cake is cool, crush 12 Oreo cookies into coarse crumbs in a plastic bag Zip-lock type bag. Set aside.

In a large bowl, beat the whipping cream into soft peaks. Set aside. 

Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Gently stir in the whipped cream and crushed cookies. 

Cut one cake layer in half horizontally. Place one slice on a cake plate and spread with about a quarter of the filling. Place the second slice on top and spread with more filling. Cut the second layer in half and repeat, finishing with a layer of the filling on top of the cake. 

Place the chocolate squares and butter in a small microwaveable bowl. Microwave on high for 2 minutes, checking and stirring every 30 seconds, until the butter and chocolate are melted and combined. Do not overheat the chocolate. Cool 5 minutes. 

Crush the remaining 8 cookies. Spoon the glaze over the top of the cake. Sprinkle the top of the cake with the crushed cookies while glaze is soft. Refrigerate until ready to serve.

The only things I would change are the following:
1. Make this a day ahead so that the filling has time to seep into the chocolate cake.
2. Make this with a from-scratch chocolate cake, and it would be phenomenal.

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