I saw this easy Oreo Cake a couple of months ago on Dine and Dish and immediately thought of my Dad, Larry. I baked and served it to him the Friday my parents came into town for Father’s Day from NC. My Dad loved it all but the rest of us had varying opinions. I personally loved the filling and thought the ganache went well with the cake. The cake itself while extremely moist and tender was chocolate and as most of you know I’m not a fan nor are my children. My Mom on the other hand said the cake and filling were great but didn’t care for the ganache which she thought was not sweet enough.
Now I have to tell you a funny story. The following day on the request of my mom I took the left over cake to my aunt’s house where a bunch of us were meeting for an impromptu luncheon. On the way there I had to pick up the Twins from my brother’s house. Well, when Devon hopped into the car and saw the left over cake he was appalled. He right away asked me, “Mom, what are you thinking?! You can’t bring a half eaten cake to a “party”!” I explained that it was okay but he still thought it odd. He’s a funny kid.
Let me tell you, that half eaten cake was quickly gobbled down and the only negative comment said was that there wasn’t enough for (everyone to have) seconds. My Aunt Toni whose house I was visiting doesn’t generally like sweets and she requested a second slice so she could save it for later!
*This is the recipe as found on Dine and Dish but I’ll be honest, the ingredient list doesn’t make a lot of sense to me. You see in step #1 it says to “Prepare and bake cake mix in two (9-inch) round cake pans as directed on package”. I read the backs of both Betty Crocker’s and Duncan Hines’ mixes and the amount of eggs, oil, and water called for on the packages are not the same as the amounts listed in the recipe. Or is it just me that doesn’t get it? If it is me you’re gonna have to break it down for me ‘cause I’ve read and re-read this several times. My alterations are noted in (red).
1½ hours | 20 min prep
- 1 (18 ounce) package devil’s food cake mix
- 1/4 cup oil (1/2 C. which was the amt the box called for)
- 2 eggs (3 eggs which was the amt the box called for)
- (1/3 C. of water, the recipe did not call for any water but the box did)
- (1 C. of buttermilk, the box actually called for 1 1/3 C. of water but I substituted the buttermilk for part of it)
- 4 Baker’s semi-sweet chocolate baking squares
- 1/4 cup butter, cut up
- 1 (8 ounce) package Philadelphia cream cheese, softened
- 1/2 cup sugar
- 2 cups thawed Cool Whip
- 12 Oreo cookies, coarsely crushed
- PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
- PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute
- BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.