Chocolate Cake With Oreo Cool Whip Frosting Recipes

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.

CHOCOLATE CAKE WITH OREO COOL WHIP FROSTING

Steps:

• Cake Cooking Instructions:
• Preheat oven to 350 F. Grease and flour two 8 or 9" round cake pans. Combine all ingredients in a large bowl. With a mixer, mix for 2 minutes on medium speed. Even divide and pour into pans. Bake as directed on cake mix box for the pan size used until cake is done. Remove from oven and let cool for 5 minutes. Use a butter knife to loosen edges of cake from sides of pan, then remove cakes from pan (I use 2 plates, and put a plate over each pan and invert -- it comes right out).
• When cake is completely cooled, ice with Oreo Cool Whip Frosting. Garnish with additional oreo cookies on top, as desired.
• Store cake in refrigerator. Make 12 servings.
• Oreo Cool Whip Frosting Instructions:
• Mix dry pudding & milk using a whisk for 1 minute. Add crushed oreo cookies and mix until combined. Fold in Cool Whip.

CHOCOLATE OREO® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
• Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
• Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
• Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
• Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.

CHOCOLATE-COVERED OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.