Oreo Cookies and Cream Cake With White Frosting
- Ready In:
- 1 (18 1/4 ounce) package white cake mix
- 1 1⁄4 cups water
- 1⁄3 cup vegetable oil
- 3 egg whites
- 12 coarsely crushed Oreo cookies (crush additional cookies to sprinkle on top of the cake)
- 4 cups confectioners' sugar (may need more)
- 1⁄2 cup white shortening (if you don't mind a little yellow coloring you may use butter or half of each)
- 1⁄4 cup half-and-half cream or 1/4 cup milk
- 1⁄8 teaspoon salt
- 2 teaspoons vanilla
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan.
- In a mixing bowl combine cake mix with water, oil and egg whites.
- Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff).
- Fold in the crushed Oreo cookies.
- Spread into prepared pan.
- Bake for about 25-30 minutes or until cakes tests done,.
- Cool completely.
- For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved).
- Spread onto the top of the cooled cake.
- Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top).
- Refrigerate until ready to serve (store any leftover cake in the refrigerator).
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This is sooooo yummy! I made it for my boyfriend's dad's 81st birthday and it was a hit! I followed the directions exactly (I used a tiny bit more vanilla because I am a huge vanilla lover) and no need to adjust anything, it came out perfect. Kittencal I am in love with all of your recipes, you are a very amazing cook and baker!
I disagree with the other review. This is one of the best cakes I've ever tasted. No need to make double the frosting at all - it is just right with the "prescribed" amount. You can always use less confectioners sugar if you want to reduce the sweetness factor. I highly recommend this recipe. The white creamy centers of the Oreos that get mixed in the cake with the chocolate crumbs add a nice sweetness and moistness. Two thumbs up for me.
The idea of putting oreo cookie crumbles in a regular cake mix worked quite well. I chopped them quite finely and they were distributed throughout the batter and did not sink during baking. My lower rating is due to the overly sweet taste of the frosting. I did double the amount because I was making a double layer cake and wanted to make sure there was enough to frost both layers generously. Maybe that was the problem--too much frosting overwhelmed the cake. It made an attractive cake when I pressed the oreo crumbs around the outside layers. The frosting set up well in the refrigerator after a couple of hours. My recommendation would be to use another frosting (less sweet) recipe.