Oreo Cream Cake

You can use a packaged chocolate fudge cake mix or use this recipe:

Cake Ingredients:

3/4 c. unsweetened cocoa powder
1 1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. buttermilk
3/4 c. warm water
3 Tbl. canola oil
1 tsp. vanilla

1. Preheat oven to 350. Pam spray two 8-in. round pans.  Sift cocoa, flour, sugar, baking powder, baking soda,& salt into the bowl of a mixer.  Combine on low speed for a second or two.Add eggs, buttermilk, water, oil and vanilla. Beat till smooth about 3 min.
2.  Divided batter between pans.   Bake until toothpick inserted in center comes out clean about 35 min.  Let cool for 15 min. Turn out from pans onto wire rack.  Let cool completely.

Oreo Whipped Cream:

* make sure to only whip the cream till soft peaks form.  Once the chopped oreos soften, the cream will continued to thicken.

50 Oreo cookies (really you need 50)
4 c. heavy whipping cream
2 Tbl. granulated sugar
1 Tbl. real vanilla

Carefully cut 6 Oreos in half (for decoration on top).  Chop remaining cookies into 1/4 inch pieces; set aside.

Make the Oreo whipped cream in two batches.  In bowl of standing mixer fitted with a whip attachment, whip 2 cups of cream on med. high speed to soft peaks, spoon into large bowl and refrigerate.In same mixer bowl whip remaining 2 c. cream, sugar and vanilla to soft peaks.  Fold into already whipped cream.  Fold chopped Oreos into cream.

Place 1 layer of cake on serving plate. Spread a really thick layer (3 inches or so) probably 1/3 of Oreo cream onto cake.  Top with second layer and use remaining Oreo whipped cream to frost top and sides of cake.  Chill in Fridge for at least 2 hours to allow cookies to soften. Garnish cake with reserved cookie halves.  Eat day it is made. Can eat leftovers the next day (if there are any) but you need to finish it by day 2.