Sunday Sweets #1 :: Oreo Cookie Cake

I have a confession to make. I’m addicted to sweets. It doesn’t even have to be chocolate (although it helps). As long as its covered in syrup, sugar or a glaze, I’m all over it!

I’ve found some of the BEST dessert recipes, and have a few that my family has been making for a while, and thought I’d share them with you here on the blog every week so…new weekly feature, alert! Sunday Sweets. Clever, huh?

For week 1, I have this beauty. I have NOT made this yet as I’m ‘supposed’ to be watching what I eat *cough* but its in my ‘will try this despite the 1,000+ calories I’ll consume when eating the whole thing in one sitting, recipe file.


Oreo Cookie Cake

Lily Graison's Sunday Sweets: Oreo Cookie CakeJust looking at that thing makes my mouth water!

What you’ll need
1 box of Duncan Hines “Chocolate Fudge” cake
4 – 1 ounce squares semi-sweet baking chocolate
1/4 cup of butter
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 cups of whipping cream
20 Oreo Sandwich Cookies, divided
(Note: The ‘Mint’ or “Peanut Butter” Oreos would probably be to die for on this!)
Mix and bake the cake according to the box instructions and place in two 9-inch cake pans. When the cakes are done, cool in the pan for 5 minutes, then turn them out onto wire racks until the cakes are cooled completely.
When the cake is cool to the touch, break 12 of the Oreo cookies into chunks. You can do this by placing them in a zip-lock bag and giving them a good ‘smoosh’ with your hand. Set the cookies aside when you have them crushed.
The Filling
Pour your whipping cream into a large bowl and beat until soft peaks form. Set this aside, too.
Mix the cream cheese and sugar in a large bowl with an electric mixer set on medium until the ingredients are well blended, then gently stir in the whipped cream and crushed cookies.
Now we assemble!
Cut the two cake round in half, horizontally. Place on of the four rounds on a cake plate and spread a bit of the filling on top. Place a second cake round and again, spread the filling on top, repeating until all the cake layers are covered. You’ll end with the filling on top.
Melt the chocolate squares and butter in the microwave on high for 2 minutes. Stir the chocolate every 30 seconds so the two ingredients melt and combine. Cool mixture for 5 minutes. While the chocolate is cooling, crush the remaining 8 cookies.
Spoon the glaze over the cake, letting it drizzle down the sides, then sprinkle on the cookie pieces before the chocolate sets and refrigerate until ready to serve.
Then eat until you’re in a chocolate induced coma.
Okay, that last bit wasn’t in the original recipe but it should have been. I’m going to try this soon, maybe for Valentines Day JUST so I have an excuse to eat it and not feel guilty about it because we all know calories don’t count on special occasions and Holidays. *cough*

So who is going to try this? And what do you think of this new weekly feature?

I originally found this recipe over on Facebook, on the page, Amy’s Down Home Cooking. I’m not sure if the recipe is hers or someone elses’ so if its yours, let me know and I’ll credit you.

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About Lily Graison

Lily Graison is a USA TODAY bestselling author of historical western romances. She also writes a variety of genres under the name L. R. Grasion. Most all of her stories lean heavily to the spicy side with strong female leads and heroes who tend to always get what they want. She writes full time and lives in Hickory, NC with her husband and a house full of Yorkies

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