I made this a few weeks back, while camp was still going on, for a special staff dinner one evening.
Looking at the photos is making my mouth water! It was unforgettably delicious. & I’m not even much of a cake girl! However, Oreos are definitely my thing. That’s what made this cake so memorable to my tastebuds. I need to make this again soon, like tomorrow soon. That’s the only way the craving will go away, right? Feel free to make one too & enjoy the Oreo-dreamy-goodness with me! 😉
*This is my adaption of the Pampered Chef Cookies’n Cream Bundt Cake from Delightful Desserts.
Round up some Oreos, sour cream, butter, powdered sugar, vegetable oil, eggs, & a white cake box-mix.
*A small amount of cream cheese & vanilla are also needed for the topping (not pictured). Apologies!
Combine 1 box white cake mix with 3/4 c. water, 1/2 c. sour cream, 3 egg whites, & 2 T. vegetable oil. Mix according to directions offered on the box mix.
In a food processor, chop 1 c. Oreos.
Dump into cake batter & fold in.
Pour into a greased 9×13 pan. Drop the pan on the counter a few times to rid of air bubbles in your cake.
Bake according to directions provided on the box mix as well.
While the scrumptious Oreo cake is cooling, prepare the topping: 3 c. powdered sugar, 3 T. butter (softened), 1/4 c. sour cream, 1/2 t. vanilla, & 1 oz. cream cheese.
Now whisk, whisk, whisk!
It will be more runny than you might expect, as it more of a glaze than it is an actual icing.
Top cake with lovely not-icing mixture.
Spread around the icing then throw on another cup or so of crushed Oreos & serve!
I doubled this recipe & made a layered cake with extra glaze in the middle. It was amazing. You can’t look at these photo without feeling tempted to try some. So do it! Then tell me how it went!