Ingredients
Crust: 27 oreos, finely crushed with filling
5 Tablespoons butter, melted
Cake:
16 Oreos, coarsely crushed with filling
2 1/4 cup flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 stick butter
1 1/2 cups sugar
3 egg yolks (reserve whites)
2/3 cup sour cream
2 1/2 ounces semi sweet choc, melted
1/2 teaspoon vanilla
1 1/3 cups water
3 egg whites beaten to soft peaks
Filling:
5 Tablespoons softened butter
2 1/2 cups powdered sugar
3/4 teaspoon vanilla
1/4 cup milk (approx)
Frosting:
5 Tablespoons softened butter
2 1/3 cups powdered sugar
1/4 cup dutch dark cocoa
1/2 teaspoon vanilla
1/4 cup milk (approx)
Preparation
Grease 2 9-in. cake pans and line with parchment or waxed paper
Crust: Crush Oreos and combine crumbs with melted butter. Pat into the bottom of ONE OF THE PANS ONLY bake at 350* 5 minutes ~ set aside (this will be the bottom layer of the cake)
Cake: Combine coarsely crushed Oreos, flour, baking powder and baking soda ~ set aside Cream butter & sugar until fluffy ~ beat in egg yolks, sour cream, melted chocolate & vanilla Add water all at once and stir to combine. Fold in dry ingredients ~ beat at medium speed for 1 minute (don’t add dry ingredients to water and allow it to sit, the liquid will decompose the oreos) Fold in beaten egg whites by hand
Divide batter between the two pans ~ one with cookie crust, one without
Bake at 350* for 15 to 25 minutes. The layer with crust will take about 5 minutes longer to bake. Better to underbake than overbake. Done when it just starts to spring back. Cool completely before adding filling and icing.
Oreo Style Filling: Combine butter, sugar and vanilla. Add enough milk to make a spreading consistency. Spread filling on bottom layer ~ reserve some for garnish
Oreo Frosting:
Combine butter, sugar, cocoa and vanilla. Add enough milk to make a spreading consistency. Put the second layer over the first and frost.
