Finally my last Thanksgiving post, phew. Even though I cooked Thanksgiving dinner too, it seems like I only made desserts that week.
My husband’s family does lunch at noon on the holidays so I wanted to make something light, hahahaha. NOT! I knew hubby wouldn’t eat the apple tart or the pumpkin pie tart later that night so I thought I’d treat him to his favorite…chocolate and sugar.
I’m not big on extra sweet stuff but I had to try a tiny slice of this one cause it looked so good. And it tasted that good too! The chocolate cake is nice and moist and loaded with chocolate chips. The icing is pretty sweet but the Oreos mellow it out a bit.
Everybody at Thanksgiving lunch absolutely loved this Oreo cake! It got rave reviews and I’m sure it will be requested again and again.
from My Baking Addiction
1 boxed devil’s food cake mix (with or without pudding)
1 small box instant chocolate pudding (5.9oz)
1 teaspoon salt
2 teaspoons vanilla extract
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
The Oreo Icing:
1 stick salted butter (room temp)
1 stick unsalted butter (room temp)
1 tablespoon vanilla extract
1 & 1/2 pounds powdered sugar
3 – 4 tablespoons cold milk
25 Oreo cookies chopped
1. Preheat oven to 350°. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly (I use Crisco).
2. In a large bowl hand mix together the cake, pudding mix, salt, vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
3. Bake for 25-35 minutes, rotating pans half way through baking. Bake until a wooden toothpick inserted comes out clean. Cool cakes for at least 30 minutes before inverting. Allow cakes to cool completely on wire rack.
1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
3. Fold in chopped Oreo Cookies and frost your cooled cake layers.