Extreme Oreos Dump Cake Recipes

OREO DUMP CAKE (+VIDEO)

Steps:

• Preheat the oven to 350F degrees and grease a 9x13-inch baking pan (or similar size) with non-stick spray.
• Arrange the Oreos in a single layer in the pan. The amount needed may vary depending on the pan, but likely 18 to 22 will be used.
• Pour the sweetened condensed milk over the top of the Oreos then spread the thawed whipped topping over the top.
• Sprinkle the dry chocolate cake mix over the top as evenly as possible.
• Arrange the butter slices in an evenly layer on top of the cake mix.
• Chop up 6 Oreos and sprinkle them on top of the butter.
• Bake for 45 minutes, then use a large serving spoon to scoop and serve immediately.

OREO DUMP CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F. Coat the interior of baking dish with cooking spray.
• Arrange 24 Oreo cookies in a single layer covering the bottom of the baking pan. Set the remaining Oreos aside for now.
• Open the can of sweetened condensed milk and pour or over the cookies evenly.
• Scoop the whipped topping out into the baking dish and spread out to create an even layer.
• Next sprinkle the chocolate cake mix over the whipped topping. Spread it out.
• Cut the butter into thin slices and lay out over the dry cake mix. (If you prefer, melt the butter and pour it over the top of the cake mix. That is how I typically make my dump cakes. Both methods work fine.)
• Place the Oreo cake into the preheated oven and bake for 40-45 minutes. The cake is done when there aren't dry cake mix spots showing.
• Allow the cake to cool slightly before serving. Serve warm, but not scorching hot. Ice cream and crushed Oreos are typically served on top of the cake.

CHEESECAKE FACTORY'S OREO DREAM EXTREME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
• In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
• While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
• Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
• Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
• In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
• Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
• In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
• Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
• Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
• Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
• Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
• Serve with a mound of whipped cream and oreo cookie pieces to the side.