Chocolate Fudge Cookies & Cream Cake
Ingredients
The cake
-
1
box
Devil’s Food Cake Mix
-
1
small box
instant chocolate pudding
-
4
large
eggs
-
1
cup
sour cream
-
1
cup
oil
-
½
cup
milk
-
1
tablespoon
vanilla
-
2
cups
mini chocolate chips
-
1:2
mixture
flour and cocoa powder for dusting pans
The frosting
-
13-14
cookies
Oreo Cookies, finely chopped
-
4
times
Whipped Buttercream Frosting recipe
Instructions
- Preheat the oven to 350°F and prepare the baking pans with butter and a flour/cocoa powder mixture.
- In a large bowl, combine the cake mix and dry pudding mix.
- In another bowl, whisk together the eggs, sour cream, oil, milk, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined, then beat for 1-2 minutes until smooth.
- Stir in the mini chocolate chips and divide the batter between the prepared pans.
- Bake until a skewer comes out with moist crumbs, about 35-45 minutes, then let cool.
- Prepare the frosting by making the Whipped Buttercream and folding in the chopped Oreos.
- Frost the cooled cake layers generously with the frosting, adding more Oreos for decoration if desired.
- Let the cake sit at room temperature for an hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
5g
Sodium
300mg
Cholesterol
50mg
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