Oreo Cake Recipes

OREO® COOKIE CAKE

Oreo® Cookie Cake image

If you love Oreo® cookies, you'll love this smooth, creamy (but not too rich) dessert!

Provided by Pam

Categories Desserts Cakes

Time 1h

Yield 24

Number Of Ingredients 7

Ingredients

1 (20 ounce) package chocolate sandwich cookies
½ cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

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

OREO CHOCOLATE CAKE

Oreo Chocolate Cake image

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

Ingredients

250g self raising flour
250g light brown soft sugar
50g cocoa
250g dark chocolate
250g butter
4 eggs
154g pack of Oreo cookies
250g butter
3-400g sifted icing sugar
few drops vanilla extract
1-2 tablespoons milk

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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