For Critters birthday he wanted an Oreo Cake. So I got out an very old (over 25 years) cake book I had from Pillsbury and made it . The book is no longer in print so, I thought I would post the recipe for you all.
This is a take off from their Cookies 'n Cream Cake. I changed up the recipe a little to suit our taste buds. It was a hit and very moist.
Oreo Cookie Cake
1 package White cake mix (one with pudding in the mix.)
1 1/4 Cups water
1/3 Cup vegetable oil
3 egg white at room temperature
about 1 cup of coarsely crushed Oreo's
Preheat over to 350 degrees Fahrenheit
Prepare 2- 8 inch cake pans.... Grease with shortening and then dust with flour.
In a large mixing bowl, using a electric mixer...Add first four ingredients and beat at low speed until moistened. Then turn mixer speed to highest setting and beat for 2 minutes.
Add crushed Oreo's and by hand fold them in.
Pour in equal amount in prepared cake pans.
Place in oven on the middle rack and make sure the pans do not touch.
Bake in preheated 350 F oven for 25 to 30 minutes (until cake have pulled away from side of pans)
Cool in pan for 10 minutes, then remove from pans, cool completely before frosting.
3 cups Powdered sugar
3/4 cup Crisco white Shortening
1 teaspoon Tahitian Vanilla extract.
2 egg whites (at room temp)
mini Oreo's tops and bottoms ( no cream filling for these )
3 Crushed Oreo cookies tops and bottoms ( no cream filling for these )
In small mixing bowl using a electric mixture, Combine 1/2 cup powdered sugar and the shortening , vanilla and 2 egg whites. Blend well. Gradually add rest of powdered sugar, whip until smooth and creamy.
place one cake with the cake top on the bottom( upside down) on a platter.
Frosting the top of the bottom cake
Put the second cake on the top of frosted bottom cake ( top side up)
frost the sides next then the top.
Look at the photo for placement of the cookies tops and bottoms.
I store the cake in the refrigerator, due the egg white. Bring the cake out about 30 minutes before cutting.
copyright 2012 by "Auntie E Cookbook/M Dubros"