Oreo Cookies and Cream Cake

Oreo Cookies and Cream Cake

(My all-time favorite cake AND it starts with a mix! by Judy Neyts)

Cake  (Tastes Like Scratch White Cake)

1 box white cake mix (Duncan Hines is best)

1 cup all-purpose flour

1 cup granulated sugar

3/4 tsp salt

4 egg whites     

1 1/3 cups water

2 TBS vegetable oil

1 cup sour cream

1 ½  tsp vanilla extract

15 Oreos, crushed

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Stir in crushed Oreos.

For Cake: Pour into greased, floured pans (fills three 8” round) and bake according to cake package directions.

Remove cake layers from oven and allow to cool completely on cooling rack.

**For cupcakes: fill paper liners 3/4 full and bake according to box directions.  Makes 24 cupcakes.

Frosting

1 (8 oz) package cream cheese, softened

3 1/2 cups powdered sugar

1 (8 oz) container Cool Whip (thawed)

15 Oreos, crushed

 1/2 tsp. pure vanilla extract

Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool Whip (do not beat it in or your frosting will turn out runny). Mix well.

Crush Oreos in food processer until fine. (You can crush them, but it’s hard to pipe decoration if only crushed.)

Fold in processed Oreos until well blended & frost cooled cake.  Refrigerate cake until ready to serve, and refrigerate any leftovers.

**This recipe makes 24 cupcakes as well. Process Oreos in a food processer if you want to pipe the Oreo frosting on cupcakes.