Death by Oreo Cake


Adapted from Delish
Yields 12 servings

32 Each cookies, oreos divided
1 Each cake mix, white
1 Cup Crisco, butter-flavored sticks
3 Each egg, whole
1/2 Cup oil, vegetable
1 Cup water
5 Cups sugar, powdered
3 Each Hershey’s Cookies ‘n’ Creme candy bars, 2.6 oz each
1/4 Cup milk, skim
1 tsp extract, vanilla
1 Cup cookies, oreos minis

Tools Needed:
KitchenAid KSM150PSCU Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Contour Silver
OvenStuff Non-Stick 9 Inch Round Cake Pan Two Piece Set

Preheat oven to 350 degrees. Butter two round 9-inch baking pans and line the bottoms with parchment paper rounds. Butter the top of the parchment and sprinkle with flour. *I use Baker’s Joy baking spray and no parchment and it works just fine.

Crush 16 oreos in a Ziploc bag with a wooden spoon. Do NOT use a food processor as it will make the oreos too fine. They should be in small chunks.

Prepare the cake mix with the eggs, water and oil. Beat on medium high in a mixer for 5 minutes. Fold in crushed Oreos until evenly combined. Divide batter evenly between prepared cake pans and bake according to package instructions, about 25 to 30 minutes. Let cool completely on cooling racks.

Meanwhile, make the frosting. Beat shortening until is light and fluffy. Then add the melted Cookies ‘n’ Creme bars (about 1 minute in the microwave). Sift powdered sugar to remove any clumps. Gradually mix in powdered sugar, then add milk and vanilla and beat until smooth.

Top one round cake with frosting, then place the second cake on top of it. Frost the top and sides of the cake. Line the sides of the cake with large Oreos to decorate. Since you probably have leftover large oreos, you can also top with cake with crushed oreos. Garnish with mini Oreos.


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