Sunday, July 25, 2021

Chocolate Oreo Cake


2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup boiling water


Prepare two-three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Add all dry ingredients to a large bowl and whisk together. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Divide evenly between the pans. Bake 300 degrees F for 25-33 minutes (depending if using two or three pans). When done, allow to cool for 10 minutes and then remove to cooling racks to cool completely. I usually freeze cake before frosting it.


8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1 tsp vanilla

3-4 cups powdered sugar

8-12 crushed Oreos (cream removed, just the cookie part). I use a food processer to crush the Oreos, but you can use a ziplock bag and rolling pin.


Mix (with stand mixer or electric mixer) cream cheese and butter until smooth. Add vanilla. Gradually add powdered sugar. Frost cake.


8 oz cream cheese, softened

10 Oreos

heavy cream or milk, for smoothness