I created this cake out of a desire to add some Oreo pizzaz to a moist Devil’s Food Cake. I just used a Pillsbury Devil’s Food Cake Mix, but you could easily use your favorite “from scratch” recipe also. I often use applesauce instead of oil because I like the texture and how moist it is…plus you have the added bonus of it being lower in fat! You can use homemade frosting, but I often use containers of Pillsbury Chocolate Fudge and Cream Cheese Frosting. Both taste great with this recipe! If you like homemade better, check out my recipes for Fudge Frosting and Cream Cheese Frosting.
Coarsely crush up 20 oreos. I place them in a ziploc bag and use a rolling pin to crush them. Make your batter as directed, stirring in 1/2 c. of the coarsely crushed oreos before pouring into greased and floured 8 or 9 inch round cake pans. Bake as directed in your recipe. Cool and remove from pans as directed in your recipe. I usually wait about 20 minutes and then remove to a cooling rack and let them cool completely. But don’t leave for too long before frosting….you don’t want them to dry out!
Place the first cake top side down on a cake platter or serving dish. Frost the sides of the first layer with chocolate/fudge frosting. Frost the top of that layer with cream cheese frosting. Frost all the way to the edges. I try to have a visible ridge on the edges so the frosting shows when I put the top layer on. Sprinkle ¼ c (half of remaining) crushed oreos over cream cheese frosting to the edge of the cake so it will be visible when the second layer is placed on top. Place 2nd cake layer, top side UP, on top of the first layer. Frost sides and top with chocolate/fudge frosting, being careful to not cover the cream cheese/crushed oreo layers. Frost the top of the cake with chocolate/fudge frosting. Sprinkle the top with remaining crushed oreos.
Store covered once it has been cut to keep it fresh.
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- 1 Devil’s Food Cake Mix or your favorite Devils Food recipe
- eggs according to cake mix
- Vegetable Oil according to cake mix, or substitute applesauce
- water According to cake Mix
- 1 cup coarsely crushed oreos
- 1/2 c Cream Cheese frosting ready-made or homemade
- 2 c Fudge Frosting ready-made or homemade
Ingredients
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- Make cake batter as directed on package/in recipe.
- Fold in ½ c of the crushed oreos.
- Pour into 2 greased and floured 8” or 9” cake pans. Bake as directed on package/in recipe. Let cool 15-20 min in pans or as directed on package/in recipe.
- Remove cakes from pans and put on rack to cool completely.
- Place first cake layer on a platter, top side down. Frost the sides of the first layer with chocolate/fudge frosting.
- Frost the top of that layer with cream cheese frosting.
- Sprinkle ¼ c (half of remaining) crushed oreos over cream cheese frosting.
- Place 2nd cake layer, bottom side down, on top of the first layer.
- Frost sides and top with chocolate/fudge frosting.
- Sprinkle the top with remaining crushed oreos.
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