I found this yummy cake over at, My Tasty Treasures. This is definitely a show cake, we’re you’ll get lots of ohs and ahs from your friends and family. The taste is wonderful to, with lots of chocolaty goodness, a smooth filling and fluffy, creamy frosting. This cake is so good, that I may just have it for my birthday cake next year. Of course I’ll be making it again before that! :) I did bake mine in a different pan then the original recipe calls for. They made theirs in a round cake pan, I used a bundt.

Oreo’s and Cream Cake

Cake

1 3/4 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1 1/4 cups buttermilk

Filling
1 (4 ounce) cream cheese, softened
1/2 cup unsalted butter, softened
1 (16 ounce) box confectioners’ sugar
3-4 tablespoons milk

Frosting
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups Oreo cookies, crushed

Heat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour. For cake, in medium size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside. In large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350 degrees for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely. For filling, in large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set. For frosting, in large bowl with mixer on high, beat heavy cream, sugar and vanilla until soft peaks Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on Place chopped cookies in large bowl and carefully hold cake stand over With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.


This recipe is linked to,
GCC Recipe Swap, This Weeks Craving

• About
• Latest Posts

Stay Updated

april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

Stay Updated

Latest posts by april (see all)

• Friday Frenzy: One Party – Four Blogs 7/18 - July 17, 2014
• Friday Frenzy: One Party – Four Blogs 7/11 - July 10, 2014
• Creamy Coconut Coleslaw - July 9, 2014