What’s better than an Oreo? One big, giant Oreo.
That, or the Birthday Cake Oreos.
Or the white chocolate covered Oreos that come out around the holidays.
Ugh, I’m sorry, I don’t know where I was even going with that one.
Anyway, I don’t think there is anyone out there who loves Oreos more than my husband. Then again, as a child I did have a cat named…Oreo.
When I first started dating Dan his cookie jar was consistently filled to the brim with Oreos. They were a household staple for the man. Then I moved in and things changed…the cookie jar became consistently empty and my husband has been introduced to the wonderful, magical, Pinterest-inpsired world of Oreo-flavored everything. I’ve made countless Oreo treats for him including Slutty Brownies, Oreo-stuffed chocolate chip cookies, Oreo “Krispie” Treats and Oreo Truffles. He’d never shy away from an Oreo dessert, so it wasn’t all that surprising when he sprang into the kitchen to help me create this latest Oreo dessert.
Behold the result of our teamwork in the kitchen, The Giant Oreo Cake:
Combine one box of cake mix with one package of Oreo cookies, add in a little cream cheese, Cool Whip and some homemade ganache and you’re left with something quite amazing. Or, as my mother-in-law described, “delicious and absolutely decadent!”
I think my husband and I should join forces in the kitchen more often.
Only four of us attacked this cake and this is what was left:
I hate to be pushy, but you really should probably, definitely make this…
Yes, cake on a Monday. Do it.
Giant Oreo Cake
– 1 Box Triple Chocolate Cake Mix (Betty Crocker)
– 4 Eggs
– 1/3 Cup Canola Oil
– 1 1/4 Cup Milk
– 1 Box Oreos
– 4 oz. Bittersweet Chocolate (Hershey’s Baking Chocolate)
– 1 TBSP Coconut Oil
– 1/4 Cup Heavy Cream
– 8 oz Cream Cheese
– 1 16 oz Container Cool Whip
– 1/3 Cup Powdered Sugar
Preheat oven to 350 degrees. Spray two 9-inch cake pans with Pam spray and set aside.
Grab two ziploc bags, divide the package of Oreos in half and place half the cookies in each bag. Crush the cookies into large chunks either with hands or a rolling pin. My husband used his hands.
Mix 4 eggs, oil and milk into cake mix and mix with an electric mixer until fully combined. I used the Paula Deen Method of adding an extra egg and replacing the water with milk in a boxed cake mix to make the final product taste a bit more rich and homemade. It works every time. Once the batter is mixed, fold in one bag of crushed Oreos with a spatula. Evenly pour the batter into both cake pans. Bake for the amount of time indicated on the box.
After the cake finishes baking allow it to cool completely on a wire rack. I always chill my cakes in the freezer to ensure crumbs don’t get all over my frosting.
While the cake cools prepare your frosting and ganache. For the ganache, heat up the heavy cream in a small sauce pan over low heat. When cream is warm break in the chocolate. As soon as the chocolate starts to melt, remove the pan from the heat and gently stir. When the ganache is smooth stir in the tbsp of coconut oil. Stir to combine and set aside. Next, drop your cream cheese into a bowl and add the powdered sugar. Beat with an electric mixer until fully combined and fluffy. Add in the other bag of crushed Oreos and mix with a spatula. Gently fold the container of Cool Whip into the cream cheese mixture.
When cakes are fully cooled place one layer on a plate or cake stand. Frost a thick, tall layer of the cream cheese frosting on top of the cake. Use the entire mix of frosting, you want this layer as high as you can get it! Gently place the second cake on top of the frosting. Drizzle the ganache on top of that layer and spread it evenly with an offset spatula. Chill in the fridge for at least 2 hours so the ganache can set.
Serve and ENJOY!