Deliciously decadent Oreo® cake is incredibly easy to make using a cake mix pumped up with additional dark cocoa, chocolate chips, and chopped Oreo® cookies. This cake begs for a glass of cold milk. Be sure to freeze the cookie pieces and the chocolate chips before beginning so they are less likely to melt into the cake.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 1 Devil's Food cake mix
- 1/2 cup dark cocoa powder
- 1-1/2 cups sour cream
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup water
- 12 Oreo® cookies (or similar chocolate sandwich cookies), chopped into 1/2-inch chunks and frozen at least 1 hour
- 1 cup dark chocolate chips, frozen at least 1 hour
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.
Whisk cocoa powder into cake mix. Add sour cream, oil, eggs, and water. Beat on low just until mixed. Batter will be thick. Fold in chocolate chips.
Spread batter evenly in prepared pan. Drop frozen cookie pieces evenly over the top of the batter. Bake for 35 to minutes. Do not over-bake or it will become dry. Let cool to room temperature before cutting to serve.
Cover Oreo® cake leftovers tightly and store at room temperature.
Yield: 24 to 36 servings, depending on cut size
Oreo® Cake Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk cocoa powder into cake mix. Add sour cream, oil, eggs, and water. Beat on low just until mixed. Batter will be thick. Fold in chocolate chips.
Spread batter evenly in prepared pan. Drop frozen cookie pieces evenly over the top of the batter. Bake for 35 to minutes. Do not over-bake or it will become dry. Let cool to room temperature before cutting to serve.
Cover Oreo® cake leftovers tightly and store at room temperature.
Yield: 24 to 36 servings, depending on cut size
Oreo® Cake Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
