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Correo Electrónico
Add a photoA chocolate lovers dream - totally orgasmic!
http://www.vickibensinger.com/2014/03/oreo-overload-cake.html
Ingredientes
- Cake:
- 1 box chocolate fudge cake mix, plus ingredients on back of box
- 1 (4 1/2 oz.) box instant dry Oreo pudding mix
- Filling:
- 1 (8 oz) pkg cream cheese, softened to room temperature
- ½ cup sugar
- 1 1/2 tsp. vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered (confectioners) sugar
- 10 Oreo cookies, crushed
- Icing:
- 1 stick butter
- 4 Tbsp. unsweetened cocoa powder
- 6 Tbsp. milk
- 1 tsp. vanilla
- 1 box Powdered Sugar, sifted
- 10 Oreos, each quartered
Direcciones
- 1.Cake: Preheat your oven to 350 degrees F. Liberally grease two 9″ cake pans with cooking spray and set aside.
- 2.Prepare cake batter according to package directions; add entire box of dry pudding mix into cake batter and stir to incorporate. Pour cake batter evenly among both baking pans, and bake for approx. 15-20 minutes, or until a toothpick inserted near the center comes out mostly clean. Allow cakes to cool in pan for about 20 minutes before inverting them onto wire racks to cool completely.
- 3.Filling: In a large bowl, beat together cream cheese, sugar and 1 teaspoon vanilla, until smooth and creamy.
- 4.In a mixing bowl using the whisk attachment, add whipping cream, 1/4 cup powdered sugar, and 1/2 tsp. vanilla. Whip until stiff peaks form.
- 5.Gently fold in whipped cream, to combine with cream cheese mixture.
- 6.Add the 10 crushed Oreos to whipped cream/cream cheese blend, carefully folding them in until incorporated.
- 7.Icing: Combine butter, unsweetened cocoa powder, and milk in a saucepan and bring to a boil for approximately 2 minutes. Remove from heat and add 1 teaspoon vanilla and 1 box sifted powdered sugar; stir to blend until a smooth consistency.
- 8.Plate: Set 1 cake layer onto a platter, flat side facing up.
- 9.Spread Oreo cream filling over entire surface of cake. (This will be about 1 1/2 inches thick)
- 10.Top with remaining cake layer, flat side down.
- 11.Pour icing over cake, allowing icing to drip down sides of cake.
- 12.Break remaining 10 Oreos in quarters and arrange on top of cake.
- 13.Serve.
- Note: Store in refrigerator, covered.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 8 servings | |
| Calories 826 | |
| Calories from Fat 391 | 47% |
| Total Fat 44.36g | 55% |
| Saturated Fat 22.09g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 786mg | 33% |
| Potassium 216mg | 6% |
| Total Carbs 101.4g | 27% |
| Dietary Fiber 3.1g | 10% |
| Sugars 35.72g | 24% |
| Protein 8.07g | 13% |
