Oreo Cake Food

OREO CAKE

Steps:

• Preheat oven to 180c.
• Grease 3 x 7" round sandwich tins and line the bottom with baking paper.
• Cream your room temperature butter with your sugar until it's pale, light and fluffy.
• Beat in the eggs, one at a time, wiping down the sides of the bowl as you go and ensuring everything is well mixed. (It might start to look a little curdled, don't worry!)
• After this, mix in your flour and cocoa. If you've been using a mixer, do this bit by hand. It helps to keep the sponge light.
• Stir in the melted and slightly cooled chocolate.
• Spoon into your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising
• Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
• Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
• Use a food processor to blizz one pack of your Oreos to a fine dust.
• Beat in your icing sugar, once you are happy with the consistency fold in the crumbled Oreos.
• When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it's not a waste of cake. If you don't do this, with a cake this size it will be wonky.
• Top each layer with a spread of your oreo buttercream.
• Pipe a circle around the outside of two of the layers, sit each on the one before.
• On the top layer, pipe small dollops all over, and top with your whole Oreo biscuits.
• Enjoy!

OREO CAKE

Steps:

• Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
• Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
• In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
• Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
• Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
• Bake until a cake tester comes out mostly clean. A total of 30-35mins.
• Cool 10minutes in the pans then turn out onto a wire rack to cool completely. Once cooled, cut each layer in half horizontally to get 6 layers.
• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a hot water bath on the stove and stir with a whisk until the mixture is no longer grainy to the touch (approx. 3mins).
• Place bowl on your stand mixer and whip on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
• Add vanilla and whip until smooth.** Remove about 1 cup of buttercream and set aside.
• Add Oreo cookie crumbs to the remainder of the buttercream and whip until smooth.
• Add cream to a medium microwave safe bowl. Add 1-2 drops of black color gel and stir to combine (optional). Add chopped chocolate and microwave in 10second intervals, stirring in between, until completely smooth and shiny. Set aside to cool completely and thicken before using as a drip.
• Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup Oreo buttercream and sprinkle with chopped Oreos. Repeat with remaining layers. Do a think crumb coat all over the cake and chill for 20mins.
• Frost and smooth the outside of the cake with the remaining Oreo buttercream. Chill for 30mins until firm.
• Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Allow to set for a few minutes.
• Fit a piping bag with a 1M piping tip. Fill with the white buttercream that was set aside. Pipe rosette dollops on top of the cake. Place a mini Oreo in the center of each dollop if desired.

OREO® COOKIE CAKE

Steps:

• Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
• Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
• Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

OREO LOVER'S CHEESECAKE

Steps:

• For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
• Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
• Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
• Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.

OREO CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
• Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
• Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
• Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
• Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
• Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
• Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
• For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
• When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
• Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
• Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
• Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.

HOW TO MAKE AN EASY OREO CAKE

Steps:

• Create the base of the cake. The first step to make an easy Oreo cake is to take the cream off the cookies and save it for the filling, get a bowl to put the tops in and crunch them up. When they're all crunched-up, add the butter and mix it well. It's important that the butter is at a mild temperature so it can mix properly with the cookies. Take it out of the fridge a couple of minutes before starting. If you like, you can use a blender so the dough is more uniform.
• Put the mix in a round bowl. When it's mixed properly, put it in a mold with the help of a teaspoon and press down so the dough is compact. If you don't have a plastic mold remember to cover it with kitchen paper before adding all the parts so you can take it out later on. Now, lets to the top.
• To make the top, you only need to take the filling off the oreo cookies and crush them well. Save the filling. Use the blender to give it a dusty texture. Save it for the end.
• Prepare the oreo filling. Now let's prepare the filling. To do so, get a pot and fill it with cream, milk sugar, cream cheese and the cookie filling that we've previously removed. If you want, you can prepare your own cream cheese. Heat everything up on low heat and stir from time to time.
• Add the jelly powder. Before it boils, add the jelly powder and keep stirring for 4-5 minutes, until all the ingredients are dissolved and well-mixed.If you don't have jelly powder, you can try laminated jelly. Put them in a glass full of water so they get soft and then add them to the mix.It's very important not to let the mix boil, so if necessary, turn down the heat to medium heat. When the mix has turned creamy and uniform, take off the heat and let it rest for a couple of minutes.
• Stack the oreo cake. When the mix has rested for a while, pour it in the mold where you put the oreo base. Put it in the fridge so it gets cold and the mix thickens and sets. You should leave it in the fridge for 3 hours. After that time, if it's still not settles, leave it in for an hour longer, if it's already set, you can sprinkle the crushed cookies on top. Put it back in the fridge and wait for an hour approx. and then remove the mold.
• Decorate the cake. It's ready! You've got your homemade oreo cake ready to be eaten. If you like, you can decorate it with oreo cookies on the sides or leave it as it is. As you can see the recipe for an easy oreo cake has no complications and the result is delicious. If you liked this recipe you can also learn how to make other delicious and care-free desserts with this product such as an Oreo marquise or an Oreo milkshake.

EASY OREO CAKE

Steps:

• Roughly break oreo biscuits into the grinder and pulse to make a fine powder.
• Take a bowl and add oreo biscuits powder into it.
• Next take 1/2 cup of milk at room temperature and pour it into the bowl. Mix well to make a smooth paste.
• Time for the last ingredient, baking powder! Add to the paste and mix well.
• Grease your baking tin with butter and pour the cake mix to it.
• Preheat your pressure cooker, add cooking salt to it. Also place a stand in the center on which you can place your baking tin.
• Close the lid without the whistle and gasket. Cook for 30 minutes on medium flame.
• Using a toothpick, check if the cake is ready.
• Let it cool and then unmold the cake.
• Cut into slices.
• You can have it as is or top it with some melted chocolate. Enjoy!

EASY HOMEMADE OREO ICE CREAM CAKE

Steps:

• In a medium bowl, mix the Oreo baking crumbs and the butter.
• Pour the crumb/butter mixture into a 13 by 9 inch baking pan (or larger if you want shorter ice cream squares.
• Spread and press the crumb mixture evenly on the bottom, making sure the entire bottom is covered and packed. I use the bottom of a glass to press it all down.
• Using a food processor, chop up the 40 cookies and set aside. If you don't have a food processor, place the cookies in a ziplock bag, close it and beat the cookies with a rolling pin.
• Beat the egg whites with two tsp of sugar until they form peaks and set aside.
• Beat the heavy cream (whipping cream) with 2 tsp sugar until it forms peaks.
• In a large bowl, combine egg whites, chopped Oreo cookies, heavy cream, condensed milk and chocolate.
• Mix until everything is well incorporated.
• Pour the mixture over the packed Oreo crust and smooth out evenly in the pan.
• Cover the ice cream with parchment paper and then cling or plastic wrap tightly.
• Place the pan in the freezer and let it freeze for at least 4 hours.
• Take the ice cream cake out about 10 minute before serving.

OREO CAKE WITH OREO WHIPPED CREAM FROSTING RECIPE

Steps:

• Make cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
• Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
• Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
• To Assemble Cake: Make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whisk attachment, whip 2 cups cream on medium-high speed to soft peaks. Spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peaks. Fold into already whipped cream.
• Place about 1 cup whipped cream in small bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
• Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
• Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.

OREO CAKE

Steps:

• Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
• In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
• Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
• Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
• While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.
• While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners' sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside at room temperature.
• Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
• Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.

CHOCOLATE OREO CAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
• While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
• Cool cakes completely.
• To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
• NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!

CHOCOLATE OREO CAKE

Steps:

• Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
• 2. Add all dry ingredients to a large bowl and whisk together.
• 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
• 4. Add vanilla to boiling water and add to mixture. Mix well.
• 5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
• 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
• 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
• 8. Slowly add 4 cups of powdered sugar and mix until smooth.
• 9. Add vanilla and Oreo crumbs and mix until smooth.
• 10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
• 11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
• 12. Once cakes are cool, remove cake domes from top with a large serrated knife.
• 13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
• 14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
• 15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
• 16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
• 17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
• 18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
• 9. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
• 0. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

OREO CAKE RECIPE

Steps:

• 1. Make the cake: preheat oven to 350F (175C). Line the bottoms of three 6-inch (cm) with parchment and grease the sides.2. Sift flour, cocoa powder, baking soda, baking powder and salt to a large bowl. Add crushed Oreo and stir well. Set aside.3. In a large bowl cream together softened butter and sugar until light and fluffy. Add eggs and vanilla extract and beat until incorporated. Gradually add flour mixture and beat until incorporated, then add buttermilk and beat until incorporated. Repeat two times.4. Evenly divide the batter between three pans. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes in the pan. Release from the pan and allow to cool completely. cut the tops of the cakes to make it flat.5. Frosting: in a food processor crush the cookies into fine crumbs. In a large bowl beat cream cheese and butter until combined, smooth and creamy, gradually add powdered sugar, vanilla extract and beat until light and fluffy. Fold in crushed Oreo cookies.6. Assembly: Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread another layer of frosting, then place the third cake on top. Spread evenly the remaining frosting on top and sides of the cake. Refrigerate the cake while making the ganache.7. Chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.8. Pour the ganache on top and allow to drip. Smooth top with an offset spatula. Pipe the remaining frosting on top of the ganache. And decorate with halved Oreo cookies. Notes:For additional decoration you can pipe part of the frosting on top of the chocolate ganache and decorate with halved or mini Oreo cookies on the top of the piped frosting.You may not need that amount of chocolate ganache, so do not pour immediately all the amount on the cake, pour it gradually until you reach the desired amount.

OREO MUG CAKE

Steps:

• In a large mug, whisk together the milk and oil.
• In a small bowl, mix together the flour, cocoa, crushed oreos, sugar, baking powder, and salt.
• Add the flour mix to the mug and mix well until there are no lumps.
• Sprinkle on the chocolate and extra crushed oreos, if using.
• Place on a microwave safe plate and microwave for 1 minute and 20 seconds.
• Let cool slightly and enjoy!

OREO CHOCOLATE CAKE

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

OREO CAKE!

Steps:

• Have all the ingredients at room temperature.
• Preheat an oven to 350°F Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess.
• To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.
• In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.
• In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.
• Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.
• Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 teaspoons at a time, until it is creamy but still holds peaks.
• Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve. Serves 12 to 16.

OREO CAKE

Steps:

• Preheat the oven to 350 degrees and butter and dust with cocoa powder two 9 inch cake pans.
• In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt,
• In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the water carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
• Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely and frost with the oreo frosting.
• To make the frosting add the butter to your stand mixer on medium speed for 30 seconds until light and fluffy then add in the powdered sugar and milk in alternating amounts.
• Add in the oreo crumbs and vanilla last until just combined.
• To frost cleanly without crumbs showing through add frosting to the middle of the cake as normal, a thin layer to the outside of the cake and refrigerate 2 hours before frosting a second finished layer.

EASY OREO CAKE

Steps:

• Place the Oreo cookies in a zip-top bag and crush with a rolling pin. Set aside.
• Prepare the cake mix according to the package instructions. Pour in half the crushed cookies and set the remaining cookies aside.
• Bake the cake in a 9x13 baking pan according to package instructions.
• When the cake is finished cooking, remove the pan from the oven and allow to cool completely.
• To prepare the icing beat together the vanilla extract and butter until smooth. Add the powdered sugar and one tablespoon of milk, then beat to combine. Add more milk, if needed, if the icing is too thick.
• Spread the icing over the top of the cooled cake and top with remaining crushed cookies.

OREO MUG CAKE

Steps:

• Using a food processor, blend 4 Oreo cookies until fine crumbs form.
• Combine the Oreo crumbs, milk, and baking powder in a 6 to 8 oz. microwave safe mug.
• Microwave for 1 minute, then add 10 seconds if still needed or until a cake tester comes out clean.
• Let cool for 2 to 3 minutes and enjoy.

BIRTHDAY CAKE OREO BALLS

Steps:

• Line a sheet pan with parchment paper and place in the refrigerator or freezer to chill.
• Pulse the Birthday Cake Oreo cookies in a food processor or blender until they turn into fine crumbs.
• Mix the Birthday Cake Oreo crumbs, cream cheese, and vanilla frosting together in a large bowl until well combined.
• Roll the Birthday Cake Oreo mixture into 1-inch balls and place them on the chilled sheet pan (I used a 1-inch cookie scoop for this step).
• Once all the balls are formed, place them in the refrigerator or freezer to set for 30 minutes.
• In the meantime, melt the vanilla almond bark in the microwave. Make sure to stir after 30 second increments for even heating.
• Dip each ball into the vanilla almond bark one at a time and coat thoroughly. Remove and place back on the parchment paper.
• Sprinkle each ball with rainbow sprinkles while the vanilla almond bark is still warm. I used a combination of rainbow jimmies and nonpareils.
• Place the sheet with the coated and decorated Oreo balls in the refrigerator or freezer for 30 minutes or until the chocolate hardens. Plate and serve and then transfer to the refrigerator for storage.

OREO CAKE RECIPE BY TASTY

Steps:

• Sift the flour, baking soda and salt in one bowl.
• In another bowl, mix the brown and white sugar. Then, add the melted butter and whisk.
• Gradually add the eggs one by one and mix. Then, add half of the flour mix and whisk.
• Add the other half and whisk to combine. Once combined, add the chocolate.
• Add half of the batter to the tin and top with half of your Oreos. Then, add the rest of the batter and top with the remaining Oreos.
• Bake at 280 degrees°F for 20-25 degrees.
• Serve warm.