GIANT OREO COOKIE CAKE
Watch everyone's eyes light up when you bring out this fantastic cake, made to look like a giant-size OREO Cookie. The best part? It tastes as good as it looks!
Provided by Oreo
Categories Trusted Brands: Recipes and Tips OREO®
Time 1h20m
Yield 16
Number Of Ingredients 7
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 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
- Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.
THATS ONE BIG OREO CAKE!
The filling in this cake is what got us... my, oh my! A great idea and a great-tasting cake.
Provided by Kristin Miller
Categories Chocolate
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350. Prepare cake batter as directed on box and bake in 2-9 in. round pans. Cool cakes 10 mins. in pan when done baking and cool completely on wire racks.
- 2. If you are going to use chocolate topping, microwave butter and chocolate until melted, stir until smooth and cool 5 mins.
- 3. Blend cream cheese and sugar. Gentley stir in whipped toppings and oreo cookies. Place one cake on serving plate and top with cream cheese mixture. Top with other cake. Pour chocolate topping over top of cake and let it run down the sides. No need to spread unless you want a neater look cake! Let stand until firm. Keep cake refrigerated.
CHOCOLATE OREO CAKE
Me and the gals love Oreo cookies. Between us, we can eat a package in about 20 min. So, for a get-together, I came up with this for my part of the meal (we eat together every time we get together!) This big ole "cookie" is easy and inexpensive enough to make any old night of the week and appears elegant enough to be the Grande Finale of a birthday meal. Beware dieters, weight watchers, diabetics, and health food eaters, this is NOT FOR YOU...unless you just wanna splurge a bit!
Provided by Redneck Epicurean
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
- While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
- Cool cakes completely.
- To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
- NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!
Nutrition Facts : Calories 433.9, Fat 26.2, SaturatedFat 8.7, Cholesterol 61.9, Sodium 423.6, Carbohydrate 48.6, Fiber 1.2, Sugar 33, Protein 5.1
OREO COOKIE CAKE
I am not a big fan of eating Oreo Cookies, but this cake is TO DIE FOR. I served this for dessert at night to a bunch of overnight guests who requested it again for breakfast! I strongly recommend preparing this at least 24 hours before you want to serve it. It firms up and tastes much better that way! Prep time below does not include chilling time.
Provided by jackieblue
Categories Dessert
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
- Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
- Mix both pudding mixes together with milk. Spread on cream cheese mixture.
- Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
- Chill at least a day. The longer you chiil it, the firmer it gets.
Nutrition Facts : Calories 445.8, Fat 24.7, SaturatedFat 15, Cholesterol 37.2, Sodium 411.9, Carbohydrate 53.7, Fiber 1, Sugar 40.6, Protein 4.5
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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- Beat soft butter and sugar until light and fluffy, add eggs and vanilla extract, beat until combined.
- Gradually add flour mixture and mix until well combined. Divide the batter into two equal parts and spread into the greased cookie molds (you can buy the molds here: https://bit.ly/36dQGk2)5. Bake 25-30 minutes. Let cool on a rack until both cookies are chilled. 6. Make the filling: melt the chocolate and set aside to cool. In a large bowl whip heavy cream, powdered sugar and vanilla extract. Whip to stiff peaks. Add melted chocolate, crush in the oreo cookies and gently fold. Refrigerate for 30 minutes. 7. Spread the filling on the first cookie and place the second cookie on top. Refrigerate for at least 4 hours.
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