Chocolate OREO Cake
 
 
Author:
Ingredients
Chocolate Oreo Cake
  • 1¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken or make your own buttermilk by mixing 1 cup milk with 1 Tbsp white vinegar and let it sit for 10 mins before using.
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • 10 OREOS, crushed
Oreo Filling Frosting
  • ¼ cup unsalted butter, softened to room temperature
  • ¼ cup shortening
  • 2 and ½ cups confectioners' sugar
  • 4 Tablespoons milk or water (I used water) (Use less water if you want thicker frosting)
  • 2 teaspoons vanilla extract
OREO Eyes
  • Oreos, split and we will use only the side with cream on it
  • Colorful candy for making eyeballs
Instructions
Chocolate OREO Cake
  1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans OR a large bundt cake pan like I did.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined or you can just mix it using hands with a wooden spoon. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. To it add crushed OREOS and stir gently. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pan for 30 minutes, then turn them out onto a cooling rack and cool completely.
  3. Meanwhile make the frosting. Clean the same bowl and add butter & shortening and mix either with handheld mixer until light and fluffy. To it add sugar & milk/water and vanilla extracts alternating until everything is mixed uniformly.
  4. Using a spatula, slather the frosting generously over the cake!
For making OREO Eyes
  1. Split the OREOS and keep the one with cream aside. Now taking colorful candies in pairs add it to the OREOS with cream and since the frosting is still creamy and at room temperature, push them tho the frosting on the cake and they will stay in place.
  2. If not eating cake immediately, cover and keep in fridge for 1-3 days. Thaw for an hour or so before serving.
Notes
Chocolate Cake recipe adapted from Ina Garten's Chocolate Cake and OREO frosting, adapted from Sally's Baking Addiction OREO Cake recipe.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/chocolate-oreo-cake/