The cake below can be changed in many ways. It can be a 3 layer cake or a 4 layer cake. It can be round or rectangle. You can use regular size Oreo cookies, or change it up with the different shapes and sizes of Oreo cookies and sticks. You can use the pudding in-between the middle layers, or choose to use icing instead. You can also choose to NOT use the chocolate and white chips and have layers without them. You can also use water instead of the coffee in the chocolate layers. This is just my version of an Oreo Cake….you can choose what you like, have fun, play with it!
MAKE IT YOUR OWN!
For Chocolate Layers:
1 box Duncan Hines Devil Food cake mix
1 large box instant chocolate pudding mix
1 teaspoon salt
1 teaspoons vanilla (real not imitation)
1 cup sour cream
1 cup vegetable oil
4 eggs (slightly beaten)
3/4 cup warm black coffee (brewed)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 package regular size Oreo Cookies
1 bag miniature Oreo cookies
1 box Oreo sticks *optional
2 boxes Oreo instant pudding (mix as directions say on box and chill until ready to use.
Preheat oven to 350F. Line the bottoms of 2 – 9 inch round cake pans with parchment paper, grease pans throughly.
In a large bowl, mix the cake mix, pudding mix, salt, vanilla, sour cream and oil, beat in eggs and coffee.
Stir in chocolate chips and white chips, and divide better into prepared baking pans.
Bake for 25-35 minutes, or till toothpick inserted in middle comes out clean, or till top is springy to touch. Cool cake for at least 33 minutes before removing. Once removed, peel parchment paper off bottoms.
For yellow layer:
1 box Duncan Hines French Vanilla
1 small box instant vanilla pudding mix
2 ounces German sweet chocolate bar (for grating in batter)
1 Tablespoon Wilton Merengue Powder
Make cake batter according to package directions, but add 1 Tablespoon Wilton Merengue Powder and 1 small box vanilla pudding to cake mix before mixing with rest of ingredients as directed on back of box.
Once batter is make, grate German sweet chocolate in batter, and fold gently.
Pour half (1/2) into a prepared batter into a 9″ cake pan lined with parchment paper. You can make cupcakes with the other half of the batter, or use all of batter for a 4 layer cake.
Bake 350 F for 25-35 minutes or until toothpick inserted in middle comes out clean or is springy to the touch. Cool and remove parchment paper from bottom of cake.
Putting cake together:
Place chocolate layer on bottom and ice top with icing, and then pipe a large line all around edges to hold putting in.
Spoon Oreo pudding on top of icing being careful to not get icing too close to the edges. Cake needs to be chilled to prevent pudding from oozing out between the layers.
When you place the middle layer of cake on top, be careful to slide it on cake gently. You can slide a piece of cardboard under cake and gently line the cardboard up along side of cake and then flip over on top.
Snow White Buttercream Icing
2/3 cup water
4 Tablespoons Wilton Merange Powder
12 cups (3 pounds) sifted confectioner sugar
1 and 1/4 cup Crisco
3/4 teaspoon salt
1/2 teaspoon Wilton Clear Vanilla Extract
1/4 teaspoon Wilton Butter Extract.
Combine water and Merange Powder, and whip
at high-speed until peaks form.
Slowly add 4 cups powdered sugar, one cup at a time, beating on low-speed after each addition.
Alternately add shortening and remaining powdered sugar.
Add salt and flavoring, then beat on low until smooth.
Makes 7 cups. If you like to decorate your cake, you may want to double icing recipe. Left over icing can be stored in an air-tight container up to 2 weeks in the refrigerator.