I’m home now. That means I have a full fridge and my own kitchen. Unfortunately, the fridge is freezing everything and “my own kitchen” isn’t exactly my own yet. It’s back to cooking for the family again. Family favorites line the shelves and pack the pantry. With summer at hand, I have access to many more tools, time and budgeting. All this needs now is some new inspiration coupled with old fashioned innovation.
Few can deny the allure of the classic Oreo: two crisp chocolate cookies, encompassing a sweet cream filling; especially when it’s enjoyed alongside a tall glass of cold milk. It’s good at any occasion, any time of day. The fond memories that accompany this milk-dunking classic add to the love for this cookie. But can it compete against an all-time favorite, birthday cake?
There is something magical about a birthday cake. It always tastes so much better than a regular cake. Maybe it’s because you get to pick it out, design it, etc. – it’s everything YOU want. Or maybe it’s because you don’t have to make it and whoever does bakes care and affection into every slice.
This year’s birthday request of a family friend was Oreo. Ruling out the ice cream cake that is sometime likened to an “Oreo”, I refused to crumble Oreos on a regular cake and call it an “Oreo” cake. I’ve never been one to deny chocolate, in any form, at any time; the task at hand was one that I was made for.
I had to do some R&D, which was certainly my pleasure because it involved the guilt-free eating of a few Oreos. Happily, I turned, twisted, analyzed and ate. Afterwards, I looked at some other people’s versions and came up with the perfect concoction. Two crisp chocolate cookies would be translated into two chocolate cakes, with some Oreo’s baked into them of course. The cream filling would be a devilishly good homemade cream made from three simple ingredients. Then the hardened chocolate icing would provide for the ideal signature artistic touch.
The great thing too is that you could do this with an assortment of other types of cookies or flavors. Try Chip's Ahoy or Nutterbutters...the grocery store aisle can become your creative inspiration.
The height and size of the cake made it a bite more than you could chew in one bite, but it was one creative cookie! The filling was dangerously close to being completely demolished by the cooks before it got onto the cake and baking the Oreo’s inside was such a pleasant surprise. It was a winner for all, except maybe anyone on a diet. But it’s when it’s your birthday, you can eat if you want to.
So you can’t decide between cake and cookie? I say you can have your cake; and cookie too.
Oreo Cookie Cake
1 pkg Chocolate Fudge Cake Mix
1 pkg Oreo cookies
½ stick butter
1 pkg semi-sweet chocolate chips
1 8 oz pkg cream cheese
½ c sugar
2 c whipped topping [thick is best!]
1. Preheat oven.
2. Prepare cake batter according to directions [I cut the amount of oil in half].
3. Grease two 9 in cake pans; put a quarter of the batter in each pan.
4. Then layer about 10 cookies in the batter, divide remainder and cover cookies.
5. Bake cake. When it comes out, let cakes cool for a while in the pan, then transport to cooling rack if you have then. Cut off a little of the top so that they can sit flatter when layered.
6. Meanwhile, make the filling. With electric beaters, mix cream cheese, sugar, and whipped topping until well blended. Then fold in about 10 crushed Oreo cookies.
7. Afterwards, make the icing by melting butter and chocolate chips in either a double boiler or a saucepan on LOW heat. [Icing spreads better when hot]
8. When putting the cake together, put one layer right side up, then top with the filling, followed by the other cake flipped upside down [you want the flattest surface for the top].
9. Coat the top and edges of the cake with icing, then when it has cooled at the ridges on the side and the “OREO” label on the top.
10. Perfect Oreo bliss.
Makes one giant Oreo[cake]. Recommendation: many glasses of milk :)