oreo cake

Ingredients:

FOR THE CAKE:

1 box devil's food cake mix

167g package instant chocolate pudding mix

1 tsp salt

2 tsp pure vanilla extract

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

FOR THE OREO BUTTERCREAM:

118g salted butter – room temperature

118g unsalted butter – room temperature

1 tablespoon pure vanilla extract

680g confectioner’s sugar

3-4 tablespoons very cold milk

25 Oreo cookies chopped

Directions:

FOR THE CAKE:

Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.

In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.

Bake for 30-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

FOR THE OREO BUTTERCREAM:

Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.

Fold in chopped Oreo Cookies and frost your cooled cake layers.