Ingredients
- 1 box chocolate fudge cake mix, plus ingredients on back of box
- 1 box instant Oreo pudding mix (just the dry mix)
- 1 (8 oz) pkg cream cheese, softened to room temperature
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tub (8 oz) Cool Whip, thawed
- About 20 Oreo cookies, divided
- 1 can chocolate frosting
Instructions
- Preheat your oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray and set aside.
- Prepare the cake batter according to package directions; stir the entire box of dry pudding mix into the cake batter and stir to incorporate. Pour the 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 the cakes to cool in the pan for about 20 minutes before gently inverting them onto wire racks to cool completely.
- In a large bowl, beat together the cream cheese, sugar and vanilla until smooth and creamy. Gently fold in the Cool Whip to combine. Lastly, gently fold in TEN finely chopped Oreo cookies -- you want smaller chunks for this.
- On a cake plate or serving platter, place one cake flat-side facing up. Spread the Oreo filling mixture generously on top of the cake, extending the filling toward the edges of the cake. There will be a lot of filling, but that's what you want!
- Take the remaining cake half and place it, flat-side down, on top of the filling to make the "sandwich." Allow the cake to sit for about 15 minutes.
- Meanwhile, chop up the remaining 10 Oreo cookies into coarse chunks; set aside. Microwave the unwrapped (remove the lid AND foil!) can of frosting for about 20 seconds or until thick but pourable.
- Pour the frosting over the top and center of the cake. Then, using a rubber spatula, gently edge the frosting toward the edges of the cake so it drips down all pretty-like. Immediately top with the crushed cookies and serve!!
https://thedomesticrebel.com/2014/03/06/oreo-overload-cake/
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