Chocolate Oreo Cream Cake

Photo from realmomkitchen.com

Eek! Just look at this and try not to drool! Jake made this for me for my birthday back in July and it was way too good not to share... all of my favorite things wrapped up in a very pretty package.

Chocolate Oreo Cream Cake
Recipe from realmomkitchen.com

1 pkg chocolate cake mix (I used triple chocolate)

Ingredients needed to make the cake (check the back of the box)

Filling:

8 oz. reduced fat cream cheese, softened

1/2 cup sugar

2 cups Cool whip (I used the extra creamy kind)

12 oreo cookies, coarsely crushed

Frosting:

1/3 cup + 1 Tbsp. cocoa powder

6 Tbsp. butter, softened

4 1/2 cups powdered sugar

1 1/2 tsp. vanilla

5 to 6 Tbsp milk (or more if needed)

Prepare cake mix according to package directions for two 9-inch cake rounds. For easy removal, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Bake cake according to package directions. Allow it to cool for 10 minutes and then remove from the pan. Allow cake to cool completely.

Once cakes are completely cooled, prepare the filling by beating the cream and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixer until smooth. Add additional milk, if needed, to make the frosting a spreadable consistency.

Now it’s time to assemble the cake. With a serrated knife, cut off the domed top off each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture; spread evenly. Place the other cake on top. Now use the remaining filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting.