[photo: Casey Tantum]

Julie says: If preference towards a type of food has anything to do with the perceived age and maturity level of an individual, then consider me a nine year old.  Funfetti is my cake flavor of choice, and I consider ice cream to be a major food group of its own, right there on the pyramid between dairy and protein.  With this said, you must understand the overwhelming feeling of excitement I experienced when I came across a recipe for a cake which not only looks like an Oreo, but tastes like an Oreo at the same time.  Dreams really can come true.

With that being said, when a coworker’s birthday just so happened to come the same week as the birth of the Royal Baby, this called for a celebration… and an excuse for me to make one of my favorite treats.  Besides, what screams royalty more than a cake made out of Oreos?

Now allow me first to read your mind and answer all of your questions ahead of time:

Q: It’s still beach season and I’m allergic to fun.  Is this cake healthy?
A: This cake is quite healthy, providing you with your daily dose of both Vitamin sugar and Vitamin whipped cream.

Q: Will I still be able to dunk my Oreo cake in a glass of milk?
A: An Oreo Cake, unlike your typical Oreo cookie, is too large to dunk into a standard milk glass, so cake dunking is not recommended.  However, the cake is quite rich so I would suggest having a glass of milk nearby.

Oreo Cookies and Cream Cake
Courtesy of Julie Giffin (Julie.Giffin@gmail.com)

1 Box white cake mix
Eggs, water and oil as called for on the box
15 Oreos, crushed

1 8-ounce package cream cheese, softened
1 16-ounce box powdered sugar
1 8-ounce container Cool whip, room temperature
15 Oreos, crushed
1/4 teaspoon pure vanilla extract

Cake: Grease and flour two 8″ pans.  Prepare cake batter according to package directions (or your own recipe) and set aside.  Put 15 Oreos into a Ziploc bag and smash yourself into oblivion until you have a bag of delicious chocolately crumbs. Stir the crushed Oreos into the batter before dividing between the two prepared pans.  Bake as directed on box or in recipe.  Remove cake layers from oven and allow to cool completely on cooling rack.

Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip by hand (do not beat it in or your frosting will turn out runny). Mix well. Fold in the remaining 15 crushed Oreos until well blended.  Keep in mind that you’ll have a fairly lumpy icing, but it adds to the fun. Frost cooled cake and refrigerate cake until ready to serve and refrigerate any leftovers.

Chef’s Secret: Use remaining Oreos to decorate the top of the cake by splitting in half and arranging on the top of the cake, chocolate side facing up.  OR you could always eat them.  The cake is beautiful on its own and you deserve it.

 *****

Michelle says: Now, I make a decent cake/cupcake myself, so I can be a little jaded. And picky. But this cake just blew my skirt up — it really is THAT good. So of course I begged her to write a guest blog and reveal her secret recipe!