Oreo Cookie Cakester Cake Recipes

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.

OREO™ COOKIE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
• Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.

OREO COOKIE " CAKESTER" CAKE

Steps:

• For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
• Remove each cake to a plate and allow to cool completely.
• Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
• Spread the mixture on top of one cooled cake layer.
• Top with remaining cake layer.
• Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
• For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
• Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
• Allow the glaze to sit for a few minutes to thicken slightly.
• When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
• Immediately refrigerate the cake until the glaze is firm.
• Store cake in refrigerator.

HOMEMADE OREO CAKESTERS RECIPE

Steps:

• Preheat the oven to 375°.
• In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla. Mix until smooth, creamy and light in color.
• Add the all purpose flour, black cocoa powder, cornstarch, baking powder and salt. Mix slowly to combine.
• As the dough comes together, add the canola oil and then mix until thoroughly combined.
• The dough should be really soft but not sticky at all.
• Roll the dough into small balls, using about 3/4 tbsp of dough per ball. I use a 1 tbsp spoon to help me portion out the dough, I just don't fill the scoop completely full.
• Roll into a ball and flatten slightly. Arrange on a parchment or silicone sheet lined pan. Repeat with remaining dough.
• Bake at 375° for 5-7 minutes, the cookies will spread slightly, puff up and start to crackle when they are ready to come out of the oven. Do not over bake or they will be dry instead of soft and chewy.
• Allow the cookies to cool on a cooking cooling rack.
• Once the cookies are completely cool, make the cream filling by creaming the butter with either a stand mixer or electric hand mixture until smooth.
• Slowly add in the powdered sugar and a little bit of heavy whipping cream (1/2 tbsp at a time) until all of the powdered sugar is added.
• Add the vanilla extract, mixing until combined.
• Add more whipping cream to adjust the consistency of the filling, if needed.
• Add the filling to a piping bag with a large round tip (you can use a large zip top bag with the corner cut, if needed).
• Pipe a dollop of cream into the center of the bottom side of half of the cookies.
• Top the cream filling with the remaining cookies and press down to finish the oreo cakester.
• Store at room temperature in an air tight container for up to 3 days.

OREO CAKE RECIPE BY TASTY

Steps:

• Sift the flour, baking soda and salt in one bowl.
• In another bowl, mix the brown and white sugar. Then, add the melted butter and whisk.
• Gradually add the eggs one by one and mix. Then, add half of the flour mix and whisk.
• Add the other half and whisk to combine. Once combined, add the chocolate.
• Add half of the batter to the tin and top with half of your Oreos. Then, add the rest of the batter and top with the remaining Oreos.
• Bake at 280 degrees°F for 20-25 degrees.
• Serve warm.

CREAM-FILLED CHOCOLATE COOKIES (LIKE OREO CAKESTERS)

Steps:

• Preheat oven to 350°F.
• Sift flour, baking soda, salt, and cocoa together into a large bowl.
• Add remaining ingredients; mix together.
• Drop chocolate batter by teaspoons about 3-inches apart on cookie sheet.
• Bake for 5 minutes.
• Remove to a cooling rack.
• Beat filling ingredients together until creamy.
• Put the white filling between two cooled chocolate cookies like a sandwich, then wrap in plastic wrap.