Oreo Cookie Cakester Cake Recipes

OREO COOKIE " CAKESTER" CAKE

Steps:

• For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
• Remove each cake to a plate and allow to cool completely.
• Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
• Spread the mixture on top of one cooled cake layer.
• Top with remaining cake layer.
• Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
• For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
• Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
• Allow the glaze to sit for a few minutes to thicken slightly.
• When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
• Immediately refrigerate the cake until the glaze is firm.
• Store cake in refrigerator.

HOMEMADE OREO CAKESTERS RECIPE

Steps:

• Preheat the oven to 375°.
• In the bowl of a stand mixer, cream together the butter, sugar, eggs and vanilla. Mix until smooth, creamy and light in color.
• Add the all purpose flour, black cocoa powder, cornstarch, baking powder and salt. Mix slowly to combine.
• As the dough comes together, add the canola oil and then mix until thoroughly combined.
• The dough should be really soft but not sticky at all.
• Roll the dough into small balls, using about 3/4 tbsp of dough per ball. I use a 1 tbsp spoon to help me portion out the dough, I just don't fill the scoop completely full.
• Roll into a ball and flatten slightly. Arrange on a parchment or silicone sheet lined pan. Repeat with remaining dough.
• Bake at 375° for 5-7 minutes, the cookies will spread slightly, puff up and start to crackle when they are ready to come out of the oven. Do not over bake or they will be dry instead of soft and chewy.
• Allow the cookies to cool on a cooking cooling rack.
• Once the cookies are completely cool, make the cream filling by creaming the butter with either a stand mixer or electric hand mixture until smooth.
• Slowly add in the powdered sugar and a little bit of heavy whipping cream (1/2 tbsp at a time) until all of the powdered sugar is added.
• Add the vanilla extract, mixing until combined.
• Add more whipping cream to adjust the consistency of the filling, if needed.
• Add the filling to a piping bag with a large round tip (you can use a large zip top bag with the corner cut, if needed).
• Pipe a dollop of cream into the center of the bottom side of half of the cookies.
• Top the cream filling with the remaining cookies and press down to finish the oreo cakester.
• Store at room temperature in an air tight container for up to 3 days.