🌎 The World Cookbook

For the Cake:
1 Boxed chocolate cake
1 cup Vegetable oil
1 cup Full Fat Sour Cream
4 beaten Eggs
1 tsp. Vanilla
1 Jello chocolate pudding package
For the Filling:
8 oz. Cream Cheese, softened
1/2 cup Sugar
2 cups Cool Whip
12 Oreos roughly chopped
For the Icing:
1/3 cup. Cocoa
6 Tbs. Butter, softened
1 1/2 tsp. Vanilla
5-6 Tbs. Milk
4 1/2 cups Powdered Sugar

Preheat oven to 350 degrees F. For the cake, combine everything and mix with a hand mixer until creamy. (Beat the eggs just a bit with a fork before you mix them in) The batter will be thick. Coat 2 round 9 in baking pans with parchment paper and spoon the thick mix into the pans. Bake in the oven for 30-40 min. I checked mine with a toothpick after 33 minutes and it was finished. Just watch yours really close. When they are done remove from oven and place pans on a cooling rack. After 10 minutes hold the sides of the pastry paper and remove the cakes from the pans. Let sit on cooling rack until completely cooled. For the filling mix the cream cheese and sugar together with a hand mixer until smooth. Then add everything else in and mix until well combined. (I stick my oreos in a plastic bag and hit it with my wooden rolling pin to get the easy oreo bits). I normally finish by mixing with a wooden spoon so everything is pressed out and all the chunks from the cream cheese are smooth. You want every inch to have oreo bits. You are going to put this in the middle of your 2 chocolate cakes, so now it’s time to prepare your cakes. Take the first cake while it’s sitting up and cover the top of the cake with the oreo cream. Spread it around to cover the whole cake. Take your 2nd cake, turn it upside and place on top of the cream. Continue to spread the cream around so you can’t see any spaces through one side of the cake to the other. Once your cake is smooth and the cream has filled your cake it’s time to make the frosting. For the frosting put everything in a bowl and mix with a hand mixer until it gets to your desired consistency. I normally add 1 Tbs. of milk at a time so it doesn’t get to runny. Don’t worry if it does though, because you can thicken it by just adding a but more powdered sugar. When you get the chocolatey taste and consistency that you want, you are going to frost your entire cake. Let is sit in the fridge for about 1 hour before serving and you’re done.