As I had discussed before, I’m not a fan of the creme as much as I am of the cookie bit. He-LOVES- the creme.
…okay, I just found out I’ve been spelling cream incorrectly. I’m spelling it the European way I guess. I tell you, reading all those European classics when I was younger has really messed up my American spelling. But you know what, I’m okay with that. I spell color colour and gray(ugh I cringe every time I have to spell it that way) grey among other things. So you’re just going to have to deal with with. My apologies for past and future blogs.
Back to the cake….
So he loves the cream inside the Oreos. When he saw me scraping off the insides, he just about died. I figured I would do a reverse Oreo cake because of this. The cream will be on the outside and the cake will be the chocolate.
I used a Duncan Hines Butter Chocolate Cake mix for the cake. Then followed the directions on the box. Make sure you mix the cake for 2 mins to get a moist cake.
Next, I crushed about 25 Oreos(after scooping out the insides) and put them in a bowl. I also sliced about 5 large strawberries.
For the frosting:
3 cups of Powdered Sugar
1 cup of Butter, softened
2 TBS Milk
1 and a little over TBS of Vanilla Extract
Mix of this together and walla! Oreo-ish cream frosting. (Which just happens to be a simple butter cream frosting.)
When the cake was done baking and had cooled, I put a bit of frosting in the center and slices of strawberries.
Frosted the rest of the cake, and holding it in my hand (it was on a cardboard cake round), I took some of the crunched Oreo pieces and lightly tap them into place with my other hand. Not one by one of course, but I would take a palm full and tap the sides of the cake.
I took the remaining crumbs and sifted them over the top of the cake. After that was done, I arranged the strawberries to how I wanted them and placed a full Oreo in the center.
The hubster and friends said the frosting tasted just like the Oreo center. I’d say it was a hit. 🙂