Chocolate Fudge Oreo Cake Food

CHOCOLATE FUDGE OREO CAKE

Steps:

• 1. Mix cake mix, sour cream, milk, oil, and eggs together on low for 1 minute. After 1 minute, scrape down sides and mix batter an additional 2 minutes.
• 2. Divide batter between the two 9 inch pans. Bake 25-30 minutes at 350 degrees.
• 3. Remove cakes and place them on a cooling rack to completely cool.
• 4. Beat whipping cream until stiff peaks form.
• 5. Beat sugar and cream cheese together until smooth.
• 6. Fold whipping cream and Oreo's into cream cheese mixture.
• 7. Reserve 1 cup of the whipping cream mixture to use on top of the cake.
• 8. To assemble the cake, place one cake on a tray. Top with remaining whipped cream. Then add the second cake. Frost cake with the cup of reserved whipped cream. You can either frost the entire cake or just frost the top of the cake with the whipped cream. Warm-up some hot fudge sauce and drizzle around the edges of the cake. Crush more Oreo's and place them on top of the cake. Take the Oreo halves and place them around the edge as decorations.

PROFESSIONAL CHOCOLATE OREO FUDGE

Steps:

• Prepare a foil-lined rectangular tin or plastic tupperware container with greaseproof paper.
• Stir milk in a saucepan over low heat with butter until melted.( You can add liquer if you wish at this stage).
• Add chocolate and stir until combined.
• Break oreos into quarters in a bowl and add to chocolate mixture.
• Combine and tip into tin or plastic container.
• Chill for a least 2 hours.
• Pull out the fudge, peel off the paper or foil, cut into small squares and serve.
• Note that you can use a smaller container for thicker pieces of fudge.
• Edited to add: I made a cherry version of this for Valentine's Day last year by adding 1/2 cup of glace cherries, tipping the fudge into a heart-shaped mold and then decorating with cherries, red sugar and whipped cream. It was yummy and looked cute.

CHOCOLATE COVERED OREO COOKIE CAKE

Steps:

• PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
• PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)

Steps:

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.

CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Sift together flour sugar and salt.
• Set aside.
• In separate bowl beat eggs, buttermilk, soda and vanilla.
• set aside.
• In a saucepan bring butter, cocoa and water to a boil.
• Combine 3 mixtures and mix till blended.
• Pour into a greased 9 x 13" pan.
• Bake 25 minutes at 350F degrees.
• ---Icing---.
• Make icing while cake is baking.
• Bring butter, cocoa and milk to a boil.
• pour over sugar.
• mix well.
• add vanilla and nuts.
• Pour over cake while its hot.

OREO AND FUDGE ICE CREAM "CAKE"

Steps:

• Pour the fudge topping into a medium bowl.
• Stir in 1 C of the whipped topping with a wire whisk until it's well blended.
• Add in the dry pudding mix; stir 2 minute or until well blended. (The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 C milk.).
• Chop the Oreo cookies roughly into chunks.
• Stir into the pudding mixture.
• Arrange 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture.
• Repeat layers.
• Top the pudding mixture with the remaining 4 ice cream sandwiches.
• Frost the top and sides with the remaining whipped topping. (It doesn't have to look perfect!).
• Bring up the foil sides. Double fold top and ends to loosely seal the packet.
• Freeze at least 4 hours before serving.
• Store leftover dessert in the freezer.