Yes, it's as good as it sounds. Eric turned the big 2-6 on September 17 and I asked him what kind of dessert he wanted for his birthday. This was the winner and it was prettttty good! The recipe I used doctored up a box mix. What made it so good, in my opinion, is that you put chocolate chips in the cake batter! The filling is just a great combo of oreos and cream cheese. You can't go wrong with that!
Next time, I think I would make the cake from scratch so it would be a little less fluffy. I was also "lazy" and bought a can of icing. Next time, I'll make a chocolate ganache to pour over top.
Recipe
For the Cake:
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Mix all ingredients together with mixer, minus the chocolate chips. When everything is mixed, stir in chips. Pour into 3 crisco'd and floured pans to ensure they don't stick. Cook on 350° for 30-45 minutes. Start checking it around 25 minutes. You want the cake to start pulling away from the edges of the pan and it should be a bit bouncy on top. Leave them in the pan, out of the oven, for 5 minutes then remove from pans to cool.
For the Filling:
8 oz. light cream cheese, room temperature is best
1/2 cup sugar
2 cups thawed COOL WHIP
12 OREO Cookies, coarsely crushed
Using a mixer, mix together the cream cheese and sugar. Stir in the cool whip until it's all incorporated. Stir in crushed cookies.
Spread half of the filling on a cooled cake layer. Continue with the next layer. Spread your favorite chocolate icing on the top only, all over, or leave it un-iced! Serve! And keep refrigerated!
Eric liked the cake the best after a couple of days. He said the cream cheese started soaking into the cake.
You could also make this a sheet cake (rectangle pan) and put the oreo cream cheese on top! That sounds good to me!
Cake Recipe
Filling Recipe
Next time, I think I would make the cake from scratch so it would be a little less fluffy. I was also "lazy" and bought a can of icing. Next time, I'll make a chocolate ganache to pour over top.
Recipe
For the Cake:
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Mix all ingredients together with mixer, minus the chocolate chips. When everything is mixed, stir in chips. Pour into 3 crisco'd and floured pans to ensure they don't stick. Cook on 350° for 30-45 minutes. Start checking it around 25 minutes. You want the cake to start pulling away from the edges of the pan and it should be a bit bouncy on top. Leave them in the pan, out of the oven, for 5 minutes then remove from pans to cool.
For the Filling:
8 oz. light cream cheese, room temperature is best
1/2 cup sugar
2 cups thawed COOL WHIP
12 OREO Cookies, coarsely crushed
Using a mixer, mix together the cream cheese and sugar. Stir in the cool whip until it's all incorporated. Stir in crushed cookies.
Spread half of the filling on a cooled cake layer. Continue with the next layer. Spread your favorite chocolate icing on the top only, all over, or leave it un-iced! Serve! And keep refrigerated!
Eric liked the cake the best after a couple of days. He said the cream cheese started soaking into the cake.
You could also make this a sheet cake (rectangle pan) and put the oreo cream cheese on top! That sounds good to me!
Cake Recipe
Filling Recipe