Chocolate Cake with Oreo Cream Filling

• Vegetarian

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/3 cup Evaporated milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 1/3 cup Cocoa powder, unsweetened
  • 2 cups Flour
  • 1 1/2 cups Granulated sugar
  • 4 cups Powdered sugar
  • 3/4 tsp Salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Oil

• Snacks

  • 6 Oreo cookies

• Dairy

  • 1 2 cup butter (1 stick
  • 1/2 cup Butter
  • 1/3 cup Milk
  • 1/3 cup Sour cream

• Liquids

  • 1 cup Water

Found on tastesbetterfromscratch.com

Description

Ingredients

• 2 cups flour
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 cup oil
• 2 eggs
• 2 tsp vanilla
• 1/3 cup milk
• 1/3 cup sour cream
• 1 cup boiling water
• 1/2 cup butter (1 stick), softened
• 1 1/2 - 2 cups powdered sugar
• 1 tsp vanilla
• 1 Tbsp milk
• 6-8 Oreo cookies, chopped into chunks
• 1/2 cup (1 stick) butter, melted
• 2/3 cup unsweetened cocoa powder
• 2 1/2 - 3 cups powdered sugar
• 1/3 cup evaporated milk, or regular milk
• 1 tsp vanilla extract

Directions

• Preheat oven to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment paper and then spray well with non-stick cooking spray. In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt. Add oil, eggs, vanilla, milk and sour cream and mix until well combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter. Divide batter evenly between the prepared cake pans. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 5 minutes in the pans. Invert cakes onto a wire cooling rack to cool completely. (Once cooled I like to wrap them really well in plastic wrap and then tinfoil and freeze them until the next day, when I frost them. Theyre easiest to frost frozen!)
• Beat the softened butter with electric mixers until light in color, about 3 minutes. Add powdered sugar, ½ a cup at a time. Beat well to combine between each addition. Add vanilla and milk and mix well. For thinner frosting add a little more milk. For thicker frosting add a little more powdered sugar. Fold in chopped Oreo cookie pieces. Spread filling over the top of one of the cake rounds. Top with the second cake round. Cover the cakes with chocolate frosting.
• Add cocoa powder to a bowl with the melted butter and mix well to combine. Alternately add powdered sugar and milk, beating until your reach your desired spreading consistency. Stir in vanilla.