Oreo Cake

For cake:
1 package devil’s food cake mix
1 package (3.4 oz) instant chocolate pudding mix
1 tsp salt
2 tsp pure vanilla extract
1 cup sour cream (or, ¾ cup buttermilk + ⅓ cup butter)
¾ cup vegetable oil
4 eggs, beaten
½ cup warm water or milk (or, ½ cup warm coffee–it deepens the chocolate flavor)
2 cups chocolate chips (optional)
5 Oreo, pulled apart into halves

For Oreo butter cream:
1 cup (2 sticks) butter, softened
1 tbsp pure vanilla extract
4 cups powdered sugar
3-4 tbsp cold milk
20 Oreo, chopped or finely crushed

5 Oreo, chopped directly in half for garnish on top of the cake
5 Oreo, finely crushed for garnish around the edge

For cake:
1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line with parchment paper. This will help tremendously to get the cake out after baking.
2. Line bottom of both cake pans with the Oreo, pulled apart into halves.
3. In a large bowl, mix together cake mix, pudding mix, salt, vanilla, sour cream, oil, eggs and water. Stir in chocolate chips and divide batter into the prepared pans.
4. Bake for 25 – 35 minutes, until top is springy to the touch and toothpick comes out clean. Allow cake to cool completely on wire rack.

For Oreo butter cream:
1. Using an electric mixer, cream butter and then add vanilla. Combine well.
2. Slowly add powdered sugar, mixing thoroughly after each addition. Then add cold milk one tablespoon at a time, combining well after each addition until you reach the desired consistency. If too thick, add more milk; if too thin, add more powdered sugar.
3. Fold in chopped Oreo and frost the cake. Garnish, serve, and enjoy!
Adapted from Pillsbury