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.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
CHOCOLATE OREO CAKE
This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing - it is FULL of crushed up Oreos. An Oreo lover's dream.
Provided by Lindsay
Categories Cake
Time 58m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 Slice, Calories 995 calories, Sugar 93.8 g, Sodium 398 mg, Fat 60.6 g, SaturatedFat 32 g, TransFat 2.6 g, Carbohydrate 114.7 g, Fiber 3.1 g, Protein 5.7 g, Cholesterol 79.1 mg
EASY OREO COOKIE CRUST RECIPE
Make an Easy Oreo Cookie Crust at home with just two ingredients! This crust is perfect for both pies and cheesecakes and can be used as a baked or no-bake crust!
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Add the Oreos to a food processor or blender and grind into fine crumbs. You do not need to remove the filling from the Oreos.
- 2. Add the Oreo crumbs to a bowl and combined with the melted butter.
- 3. Pour the mixture into your pie pan or springform pan (I like to grease mine to ensure no sticking) and press into an even layer on the bottom and up the sides.
- 4. For a no bake crust (pie or cheesecake), you can refrigerate it for 30 minutes before adding your filling. If you are going to bake it, bake at 350 degrees for 8-10 minutes.
Nutrition Facts : ServingSize - Full crust, Calories 381 calories, Sugar 15.2 g, Sodium 585.7 mg, Fat 29.7 g, SaturatedFat 4.1 g, Carbohydrate 27.7 g, Fiber 0 g, Protein 1.9 g, Cholesterol 0 mg
EASY OREO ICE CREAM CAKE
This is always a favorite and it is extremely easy, almost TOO easy! Perfect for summer or birthdays.
Provided by royal_raspberry
Categories Frozen Desserts
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 3
Steps:
- Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
- Crush the entire package of Oreos in a food processor.
- Mix the melted ice cream and the cool whip together.
- Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
- Start with the ice cream and then add Oreos then the ice cream and so on.
- Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
OREO CHOCOLATE CAKE
A rich, moist chocolate sponge with oreo buttercream filling, topped with cookie crumble. Great for birthdays!
Provided by tracinda
Time 1h10m
Yield Serves 12
Number Of Ingredients 11
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!
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- In a mixing bowl, beat the butter with an electric mixer until fluffy. Add in the vanilla extract. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Add in the finely blended oreos (I like to call it "oreo flour"). Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.
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- Now add in milk, sugar, baking powder and blend well. The batter should be of pouring consistency.
- Take a microwave-safe bowl and grease it with butter generously. You can also line the bowl with parchment paper and grease so that the cake can slide out easily.
- Pour the batter in a bowl and put in the microwave on high for 4-5 minutes. You can check if the cake is completely baked by inserting the knife in the middle of the cake.
- Once the cake is baked, remove it from the oven and let it cool completely before transferring it to a plate.
- Place the Oreo cake on the platter & pour chocolate ganache and whipped cream over it or garnish with nuts.
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