Oreo Cake

A year ago today, I lost one of the most important people in my life. It has been a year since my Poppa passed. It is amazing how quickly a year goes, and how much can change in a year. 

Just as there are memorable sad times, there are happy times with friends, family, and loved ones. This past weekend I hosted a birthday celebration.  I made this version of Oreo cake. It is amazing. The buttercream adds the perfect amount of flavor...and a glass of milk is needed. 

Ingredients

For the Cake

1 (18.25 ounce) package devil’s food cake mix {with or without pudding}

1 (5.9 ounce) package instant chocolate pudding mix

1 teaspoon kosher salt

2 teaspoons pure vanilla extract

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.

2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.

3. Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

For the Oreo Buttercream

Ingredients

1 stick salted butter – room temperature

1 stick unsalted butter – room temperature

1 tablespoon pure vanilla extract

1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)

3-4 tablespoons very cold milk

25 Oreo cookies chopped

Directions

1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.

3. Fold in chopped Oreo Cookies and frost your cooled cake layers.

Source: My Baking Addiction