This Oreo cookie cake is rich and moist. (Staff Photo: Julie Wells)
You know how you eat something just utterly sinfully sweet and then work out later? And while you are working out those extra minutes or laps to work off that sweet thing you just had to have, you realize it really wasn’t worth the extra three miles on the treadmill? Well, today’s recipe isn’t one of those you’ll regret eating, at least I don’t think so. This chocolatey cake really might be worth the extra 20 minutes of cardio.
There are few things better tasting in this world than chocolate, at least in my opinion. So, what could be better than chocolate with some Oreos added to it?
I will say I do believe in the saying “ having too much of a good thing,” and this recipe — Oreo cookie cake — definitely borders on being too much, but it’s worth it.
Originally, I tried a cake similar to this recipe back in March, when my sister-in-law, Stacy Ingram, made it for my niece, Kristin’s birthday. Meanwhile, someone else had sent me a recipe that was pretty similar. So, I combined a couple of recipes together and came up with my own version of chocolate-covered Oreo cookie cake.
Like a lot of other completely sinful recipes we run in this column, I usually bring the goods into the office. I let everyone here experience this death-by-chocolate cake with me. I was happy to hear everyone say how amazing this cake is… I mean was.
This recipe, unlike most of the recipes I feature, is a little more time consuming. The recipe is not complicated, but there are a few more steps. But, again, it’s completely worth it.
I’d like to share one last thing with you. I believe I might have discovered the secret to baking a deliciously moist cake. The past three or four times I’ve baked a cake, I’ve used a small box of instant pudding mix in with the cake mix. It’s magical. Try mixing in a box of instant pudding in your next cake, along with adding an extra egg, and let me know how it goes.
As always, I’d love to hear about your cooking adventures and try out your recipes. Email me at: firstname.lastname@example.org.
Oreo cookie cake
One package of Duncan Hines Devil’s Food Cake mix
One egg (in addition to what cake mix requires)
One small box of chocolate instant pudding mix
8 ounces of cream cheese, softened
¾ cup of sugar
3 cups of Cool Whip, thawed
18 Oreo cookies, crushed
¼ cup of butter
4 ounces of Baker’s Semi-Sweet Chocolate
Preheat the oven according to the cake mix instructions.
Prepare the cake mix as directed, adding the instant pudding mix and the extra egg, and follow the the baking directions using two 9-inch pans.
While allowing the cake mixes to completely cool, use a mixer to beat the cream and sugar in a bowl until they are blended well together.
Fold the Cool Whip and Oreo cookies into the cream cheese mixture.
Place the semi-sweet chocolate and the butter in a microwave safe bowl, and cook on high for two minutes, or until the butter has melted.
Remove the bowl from the microwave and stir with a fork until the chocolate is completely melted.
Cool the chocolate and butter mixture for five minutes.
Meanwhile, place one of the cake layers on a cake plate, and spread the entire cream cheese mixture on top.
Place the second cake layer on top of cream cheese mixture, and spread the chocolatey glaze on top of the second layer of cake.
Allow the cake to stand for 10 to 15 minutes.
Refrigerate until ready to serve.
Tip: If the chocolate and butter mixture becomes too thick before spreading it on top of the cake, microwave it again, but only for 15 to 20 seconds.