INGREDIENTS

INSTRUCTIONS

CRUST
CAKE
FILLING
FROSTING
GARNISH
Crust: Grease two 9inch cake pans and line each with a circle of parchment
or wax paper; set aside. In a food processor or with a rolling pin, crush
Oreos. In a bowl, combine crumbs with melted butter; pat into the bottom of
one prepared pan. Bake at 350 degrees for 5 minutes. Set aside.
Cake: In a bowl, combine coarsely crushed Oreo cookies, flour, baking
powder and baking soda; set aside. In another bowl, beat butter and sugar
until fluffy. Beat in egg yolks, sour cream, melted chocolate and vanilla.
Add water all at once and stir to combine. Fold in dry ingredients; beat at
medium speed for 1 minute.
Beat egg whites until soft peaks form. Fold into batter by hand. Divide the
batter between the two pans; one has a cookie bottom, one does not. Bake at
350 degrees until cake just starts to spring back when touched, 15 to 25
minutes. The bottom layer with the cookie crust will take about 5 minutes
longer to bake.
Remove cake layers from pans and cool in the refrigerator.
Filling: In a bowl, combine butter, confectioners' sugar and vanilla. Add
enough milk to make a spreading consistency.
Place cooled layer with cookie crust bottom on a plate. Reserving some
filling for garnish, spread remaining filling over this layer.
Frosting: In a bowl, combine butter, confectioners' sugar, cocoa and
vanilla. Add enough milk to make a spreading consistency. Place remaining
layer over filling, then spread on frosting.
Garnish: Press additional crushed Oreo cookies around the sides of the
cake. Use a pastry bag to pipe reserved white filling on top to make little
clouds. Press a miniature Oreo or onefourth of an original Oreo into each
puff.
Makes 12 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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