Wednesday, February 25, 2015

Oreo Cake (Made with a Cake Mix)

This cake is so good. You won't believe that's it's from a cake mix, but it is. You amp up a devil's food cake mix to make it all kinds of wonderful. If you serve this at a party, your guests will have no idea you used a cake mix as the base for this amazingness. 

I wish I could say that I made this cake for some special occasion but I really just made it "just-because." Seriously. I need to stop doing this baking all the time for fun because it's adding pounds and inches to my waistline! It's almost summer too and that means bathing suit season! What am I thinking??? It's also Lent season which means most people have given up something. I'm sure some of you are looking lustfully at this cake and wishing wholeheartedly that you had not given up sweets or sugar. I'm sorry. But this cake may just make you break that Lent and sin...oops; sorry! 

Too good to pass up ladies and gents. Taste and see why Oreos may just beat out Girl Scout Cookies for my favorite cookie when added to this cake!


Butter and flour/cocoa powder for flouring pans
1 box Devil’s Food Cake Mix
1 small box instant chocolate pudding
4 eggs
1 cup sour cream
1 cup oil
1/2 cup milk
1 TBSP vanilla
2 cups mini chocolate chips


Butter 2 8 inch or 9 inch round cake pans and sprinkle with a bit of flour and cocoa powder to coat the butter. Shake off excess.

Combine cake mix and dry pudding powder in the bowl of your stand mixer (or large bowl.)

In a medium bowl, lightly whisk the eggs and sour cream, stirring until smooth.  Whisk in oil, vanilla, and milk, until smooth.  Add wet ingredients to the dry cake mix ingredients and mix on low with paddle attachment. Scrape down the side and increase speed to medium/medium-high and beat for 1-2 minutes, until smooth and lump-free.  Add chocolate chips and mix just until combined.

Divide cake batter evenly between both pans and tap on counter to remove any air bubbles. Will take about 35 minutes if using 8 inch pans and less if using 9 inch. When a knife inserted into the center comes out clean (a few crumbs are fine but no wet batter) the cakes are done. Let cool on wire rack.


6-9 Oreo Cookies, finely chopped

Whole Oreos for decorating
2 sticks (1 lb) unsalted butter
3-4 cups powdered sugar
1/4 tsp salt
1 TBSP vanilla extract
Up to 4 TBSP heavy whipping cream
You might want to double or triple this icing recipe depending on how much icing you like!

 Whip butter with electric mixer until light and fluffy. Add in powdered sugar one cup at a time beating on low until incorporated and increasing speed after adding each cup until your desired level of sweetness. Then add salt and vanilla. If you think it's too thick add in 1 TBSP of heavy whipping cream at a time until it's your desired spreading consistency. I normally ending up adding 2 TBSP. 

Add in chopped cookies until well mixed.  Frost cake and decorate with additional Oreos.

Recipe adapted from: Our Best Bites

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