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Oreo™ Cookie Cake
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Indulge in a decadent Oreo™ layered cake with luscious Betty Crocker™ fluffy white frosting - a delightful treat!
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup butter or margarine, softened
  • 1/4 cup water
  • 1 oz unsweetened baking chocolate, melted, cooled
  • 1 egg
  • 6 Oreo chocolate creme sandwich cookies, coarsely broken
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1/4 cup semisweet chocolate chips
  • 1/2 teaspoon shortening
  • Coarsely broken cookies, if desired
Instructions:
  • Preheat the oven to 375°F. Grease an 8-inch round pan with shortening and lightly flour it. In a medium bowl, use an electric mixer on low speed to combine flour, sugar, baking soda, butter, water, chocolate, and egg for 30 seconds, scraping the bowl as needed. Increase the speed to medium and beat for 1 minute, scraping the bowl occasionally. Fold in broken cookies and spread the mixture evenly in the pan.
  • Bake for 25 to 30 minutes or until the cake springs back when lightly touched in the center. Allow to cool for 10 minutes, then remove from the pan onto a cooling rack. Let it cool completely for about 1 hour.
  • Cut the cake in half horizontally, then place the bottom layer on a serving plate. Spread frosting on the bottom layer and place the remaining layer on top.
  • Microwave chocolate chips and shortening in a small microwavable bowl on High for 10 to 15 seconds until smooth and thin. Drizzle the melted chocolate over the cake and top it with coarsely broken cookies.

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