Ingredients:
1 Boxed chocolate cake
1 cup Vegetable oil
1 cup Full Fat Sour Cream
4 beaten Eggs
1 tsp. Vanilla
1 Jello chocolate pudding package
For the Filling
8 oz. Cream Cheese, softened
1/2 cup Sugar
2 cups Cool Whip
12 Oreos roughly chopped
For the Icing
1/3 cup. Cocoa
6 Tbs. Butter, softened
1 1/2 tsp. Vanilla
5-6 Tbs. Milk
4 1/2 cups Powdered Sugar
Directions
Preheat oven to 350
For the cake, beat ggs just a bit with a fork, then combine in everything and mix with a hand mixer until creamy. The batter will be thick. Coat 2 round 9 in baking pans with parchment paper and spoon the thick mix into the pans. Bake in the oven for 30-40 min. Check with toothpick after 30 minutes. When done, remove from oven and place pans on cooling rack. After 10 minutes remove from pans and let cakes continue to cool.
For the filling, mix the cream cheese and sugar together with a hand mixer until smooth. Then add other filling ingredients and mix until well combined. (place oreos in a plastic bag and crush them into bits). mix with a wooden spoon pressing out and all the chunks from the cream cheese until smooth with oreo bits evenly throughout.
Take the first cake while it's sitting up and cover the top of the cake with the oreo cream. Spread it around to cover the whole cake. Take your 2nd cake, turn it upside and place on top of the cream. Continue to spread the cream around so you can't see any spaces through one side of the cake to the other. Once your cake is smooth and the cream has filled your cake it's time to make the frosting.
For the frosting put everything in a bowl and mix with a hand mixer until it gets to your desired consistency. You can add 1 Tbs. of milk at a time so it doesn't get to runny. Don't worry if it does though, because you can thicken it by just adding a but more powdered sugar. When you get the chocolatey taste and consistency that you want, you are going to frost your entire cake. Let is sit in the fridge for about 1 hour before serving
1 Boxed chocolate cake
1 cup Vegetable oil
1 cup Full Fat Sour Cream
4 beaten Eggs
1 tsp. Vanilla
1 Jello chocolate pudding package
For the Filling
8 oz. Cream Cheese, softened
1/2 cup Sugar
2 cups Cool Whip
12 Oreos roughly chopped
For the Icing
1/3 cup. Cocoa
6 Tbs. Butter, softened
1 1/2 tsp. Vanilla
5-6 Tbs. Milk
4 1/2 cups Powdered Sugar
Directions
Preheat oven to 350
For the cake, beat ggs just a bit with a fork, then combine in everything and mix with a hand mixer until creamy. The batter will be thick. Coat 2 round 9 in baking pans with parchment paper and spoon the thick mix into the pans. Bake in the oven for 30-40 min. Check with toothpick after 30 minutes. When done, remove from oven and place pans on cooling rack. After 10 minutes remove from pans and let cakes continue to cool.
For the filling, mix the cream cheese and sugar together with a hand mixer until smooth. Then add other filling ingredients and mix until well combined. (place oreos in a plastic bag and crush them into bits). mix with a wooden spoon pressing out and all the chunks from the cream cheese until smooth with oreo bits evenly throughout.
Take the first cake while it's sitting up and cover the top of the cake with the oreo cream. Spread it around to cover the whole cake. Take your 2nd cake, turn it upside and place on top of the cream. Continue to spread the cream around so you can't see any spaces through one side of the cake to the other. Once your cake is smooth and the cream has filled your cake it's time to make the frosting.
For the frosting put everything in a bowl and mix with a hand mixer until it gets to your desired consistency. You can add 1 Tbs. of milk at a time so it doesn't get to runny. Don't worry if it does though, because you can thicken it by just adding a but more powdered sugar. When you get the chocolatey taste and consistency that you want, you are going to frost your entire cake. Let is sit in the fridge for about 1 hour before serving
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