Chocolate Oreo Cake

Chocolate Oreo Cake

1 package dark chocolate cake mix (I use Duncan Hines dark.)
1 sm. package instant chocolate pudding mix (cheap kind is ok)

4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1- 1 ½ cups semi-sweet chocolate chips

Mix cake mix and dry pudding in a bowl. Add the eggs, sour cream, water, and oil and beat until smooth. Stir in chocolate chips.

Pour into Bundt or tube pan and bake at 350 degrees for 40-60 minutes, checking every 5 minutes after 40. Don’t let it overcook. Use the toothpick test or when the sides pull away from the pan. A few crumbs on the toothpick are okay.

Cool completely—several hours is best. Then carefully cut the cake in two layers. I use a long knife that will go all the way through.

Frosting:

1 pkg. (8 oz.) Cream Cheese, softened

1 cup powdered sugar

2 cups thawed Cool Whip

12 Oreo (or Twist and Shout) Cookies, coarsely crushed

With mixer beat cream cheese and sugar together. Then fold Cool Whip into the cream cheese. Finally add the crushed cookies and stir in gently.

Frost the bottom layer with a small amount of frosting. Maybe a cup or so. Top with second layer. Then use the rest of the frosting to ice top, sides, and inner ring of cake.

I like to add a few remaining cookies on top for looks.

This is not a pretty cake, but it’s really moist, dense and delicious. I’ve also seen similar cakes decorated with cookie crumbs or drizzled with melted chocolate to make it prettier. If you think of another way, let me know!

One tip, lower fat products don’t seem to work as well

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