Oreo Cake & Frosting for Oreo Cake

“This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. This recipe couldn't be simpler, but it is so good. Top cake with Frosting for Oreo Cake (below) or with your own favorite frosting. Yummy.”
READY IN:
45mins
SERVES:
8-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • OREO CAKE
  • 1 (18 ounce) package white cake mix
  • 12 cup oil
  • 1 14 cups water
  • 4 egg whites
  • 1 14 cups Oreo cookies, coarsely chopped
  • FROSTING for OREO CAKE
  • 4 14 cups powdered sugar
  • 1 cup butter, softened
  • 1 cup shortening (not butter flavored)
  • 1 teaspoon almond flavoring

Directions

  1. In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
  2. Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
  3. Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
  4. Cool for 15 minutes; then remove from pans. Let cool completely and frost.
  5. FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.

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