Oreo Cake

This week we celebrated my husband's birthday with this delicious cake. I usually ask him what he wants for his birthday cake, but this year I already knew what I wanted to make. I showed him this delicious Oreo cake with chocolate frosting I wanted to make for him that I found on Julia's blog called Dozen Flours.

You know what he said? He said, "I don't want chocolate frosting." Are you kidding me???? He actually was more in the mood for the frosting that I use on my Butterfinger cake. So, since it was his birthday, I decided that I better make an effort to make what he wanted. But, I still wanted to try that Oreo Cake, so I had to make some changes.

The only change I really had to make was that instead of the white cake mix, I went for the Devil's Food Cake mix so that there would be a real contrast of flavors between cake and frosting. I also thought this cake would be great with my Cookies and Cream Frosting, but again....I had to honor the birthday boy's wishes!

I also was able to use the cake stand that was my Grandma's. It is so pretty with the scalloped edge and the floral etching. But my favorite thing about it is the little peice of tape on the base with her name, written in her own handwriting. I miss my Grandma....

Oreo Cake

For the cake:

Enough Oreos to equal 2 1/4 cups of chocolate cookie crumbs (about 24)
1 package (18oz) of devil's food cake mix with pudding in the mix
1 cup water (room temperature)
1/2 cup vegetable oil
3 large eggs, at room temperature

Preheat the oven to 350F. Spray two 9" cake pans with Pam for baking or grease with shortening and dust evenly with flour, tapping out the excess. Set the pans aside.

Grind the cookies in a food processor and process them until you have a fine crumb. You'll need 2 1/4 cups of crumbs total.

Place the cake mix, water, eggs, and oil in a large mixing bowl and mix on low speed for 1 minute. Increase the speed to medium and mix for another 2 minutes. Add the cookie crumbs and mix on low for 15 seconds or so until all the crumbs look evenly distributed.

Pour the batter evenly between the two pans and smooth the tops. Bake both pans in the oven, side by side, and bake about 25-30 minutes until a cake tester in the center of the cake comes out clean. Remove the cakes from the oven and cool on wire racks for 10 minutes. Run a knife around the edge of the pans and invert onto the rack. Then invert each cake again so they continue to cool right-side-up. Allow to cool completely 30 minutes more.

For the frosting:

1 cube butter or margarine
1 cup powdered sugar
8 oz. Whipped Topping

Melt butter and mix with powdered sugar. Fold in whipped topping.

For assembly:

Slice each cake horizontally (if desired) so you have 4 layers of cake. Place a little bit of frosting on the bottom of your cake plate to keep the bottom layer from moving. Place one of the cake slices cut side up on the plate. Top with some frosting and smooth to about 1/2" from the edge. Repeat the process with the remaining 3 layers. Then frost the top and sides of the cake. Decorate the cake with reserved cookies, cookie crumbs or any way your heart desires.

This cake needs to be refrigerated. Enjoy!

Now....what am I going to make for MY birthday cake at the end of this month?