After considering a few options, Brianna selected this cake for her 14th birthday. It is as good as it looks, and quite honestly, tastes like an Oreo cookie, in a cake version – on steroids! This cake is immensely filling.

Ingredients:

For the cake:

• 2 cups flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsps. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup buttermilk
• 1 cup vegetable oil (I used melted & cooled refined coconut oil)
• 1 1/2 tsp. vanilla
• 1 cup boiling water

For the frosting:

• 1 1/2 cups butter, room temperature
• 1 1/2 cups shortening
• 8-9 cups powdered sugar
• 2 pkgs. Oreos (grind enough Oreos to produce 3 cups of fine crumbs)
• 1 tsp. vanilla extract
• 6-7 tbsps. water
• 10 Oreos coarsely chopped

Preparation:

Preheat oven to 300 degrees. Line 3 9 inch round pans with parchment paper and grease bottom and sides; set aside.

In a large bowl, whisk together all the dry ingredients of the cake. Add eggs, buttermilk, and oil to dry ingredients and mix well. Add vanilla and boiling water, mix well. Pour evenly into prepared cake pans and bake for 23 – 28 minutes, or until toothpick inserted into the middle of the cakes comes out clean. Remove from oven and allow to remain in pans for 10 minutes before removing from pans and transferring to wire rack to cool completely.

While cakes are cooling, prepare frosting by beating together the butter and shortening. Slowly add 4 cups of powdered sugar, beating until smooth. Add vanilla and 3 cups of Oreo crumbs to mixture, mix well. Add an additional 4-5 cups of powdered sugar and tablespoons of water (or milk) to achieve desired consistency. Set aside 3 1/2 cups of frosting and chopped Oreos.

To frost cakes, first remove any domes off the cakes to make for even, leveled cakes. Place one cake on a plate or round, add 1/2 of the frosting and top with chopped Oreos, and repeat with another cake layer, frosting, and Oreos. Add final layer of cake and top with frosting. Apply frosting evenly to the outside perimeters of the cake, smoothing as you go. Apply crumbs to the bottom part of the cake, pressing gently into the frosting. Uing frosting, create peaks along the outside top layer of the cake and top with halved Oreos. Sprinkle the top with Oreo crumbs.

Note: This recipe made quite a lot of frosting. So much so, I didn’t use it all. Additionally, at Bri’s party, I noted that several of the kids scraped off about half of the frosting from their respective pieces. If frosting is really what floats your boat, then this is your cake. Otherwise, I’m thinking you could easily reduce the frosting by half and still have plenty.

Source: http://www.lifeloveandsugar.com/2015/02/04/chocolate-oreo-cake/