Friday Feast: Oreo Cream Chocolate Cake

Ok, this post is waaaaay overdue, but I wanted to be sure to share this recipe with you before it gets too late. Once the holidays hit, it just didn’t seem appropriate to share this birthday cake recipe with you. Perhaps there are some future birthdays you could use this for… it’s ridiculously rich and delicious.

Let me back up a bit. So, my sweet husband JD has diabetes. He got it when he was a kid, he’s insulin-dependent, he’s very healthy, blah blah blah. Thankfully, the boy doesn’t have a sweet tooth. So, while I was on Pinterest before his birthday, he saw over my shoulder a picture of a cake and surprised me by saying, “Wow that looks amazing.” I stored it away on a Pinterest board and made a mental note to attempt it this year. I mean, he was turning 30… he deserved at least a bite of the cake he’d like.

Friends, JD picked out a seriously complicated cake. Yes it was really very good, but it took me quite a bit of time. Perhaps it was because I hadn’t made a real cake with icing in many years. The result was awesome, but it was time-consuming.

The cake came from this recipe here at Real Mom Kitchen, and it is a Chocolate Oreo Cream Cake. It involves a layer of chocolate cake, a white middle of yummy cream and Oreos, and another layer of chocolate cake… kind of like an Oreo! Then, you ice the whole thing with chocolate icing.

Here are the directions. Please visit Real Mom Kitchen’s tutorial if you want to make the icing from scratch. I did not and opted for canned icing, and I don’t think I cheated the recipe… it was still great.

Chocolate Oreo Cream Cake

Ingredients

1 package triple chocolate cake mix

ingredients need to make the cake on the back of the box

chocolate frosting

Filling:

8 oz. reduced fat cream cheese, softened

1/2 cup sugar

2 cups Cool Whip

12 Oreo cookies, coarsely crushed

• Prepare cake mix according to package directions for 2 9-inch round cakes.  For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan.  Place the parchment in the pan and then grease the parchment and sides of the pan.  Cook cake according to the package.  Allow cake to cool completely.
• Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a mixer until well blended.  Fold in the Cool Whip until almost blended. Fold in the crushed Oreos.
• Now it’s time to assemble the cake.  With a serrated knife,  cut off the domed top of each of the rounds to make the cake even and level. (These parts are fun to make a mini-cake later with the filling you have left over.)  Place one round on your serving platter or cake plate.  Top with half of the filling mixture and spread evenly.  Top with the other cake round.
• Now use the remaining filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers.  (This is very difficult, but keep at it!) You may not need all of the filling.  Then cover the top and sides of the cake with the chocolate frosting.

Then, enjoy the most decadent Oreo cake ever tasted!

Also, just a side note, when you get “yellow gel” decorating icing from the store, it’s not really a pure yellow but a transparent yellow. I really should have used white!

It was a huge hit, and the birthday boy agreed!