Happy Birthday, Husband! (Oreo Cake Recipe!)

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Happy Birthday to Husband! He thought that when Caedmon was born just five days after his birthday, he’d no longer “get” a birthday…it would be all about Caedmon. He was almost right. But we like to celebrate our Daddy around here, so when he asked for the Oreo cake, I was more than happy to make it for him. And Caedmon was more than happy to help. And just for good measure, we used Double Stuff.

I know I’ve talked about this cake before. And I thought I’d posted the recipe. But nay, it was just a photo. So in honor of Husband’s birthday and for all the Oreo lovers out there, here’s the recipe for the Cookies n’ Cream Cake (also known as Oreo Sour Cream Cake). This recipe is originally from one of my Pampered Chef cookbooks.

Caedmon got to mash the Oreos. He loved it.

My photo skillz were lacking yesterday, but I did manage to get one of the baked cake.

When I’m using a curvy pan, I’ve started using a citrus peeler to help loosen the cake from the sides.

Works like a charm.

Mmm…cake.

I used fat free sour cream because I ran out of the real stuff. It left the icing a bit grainy, but still yummy.

Look down in the middle of that cake…so good!

And for your diet wrecking pleasure, here’s the recipe!

Cookies n’ Cream Cake (aka Oreo Sour Cream Cake)

Cake:

12 Oreos, coarsely chopped (obviously from the photo above, we mashed them instead)

1 white cake mix

3/4 cup water

1/2 cup sour cream

3 egg whites

2 Tbsp vegetable oil

Icing:

6 Oreos, chopped (These do work better chopped. Make them as small as you want – you don’t want to bite into giant pieces of cookie with your cake.)

1 1/2 cups powdered sugar

1/4 cup sour cream (don’t use Fat Free…it’ll make the icing grainy)

3 Tbsp butter, softened

(I also add about 1 tsp of vanilla just for good measure)

1. Preheat oven to 325. Grease fluted baking pan. Chop cookies, set aside. Combine cake mix, water, sour cream, egg whites and oil; mix according to cake package directions.

2. Pour half of batter into greased pan. Sprinkle chopped cookies evenly over top of batter, but don’t let them touch the sides of the pan. (I like to make a little trench with a spoon before adding the cookies.) Pour the remaining batter over the cookies.

3. Bake 50-55 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Loosen from sides and center of the pan, invert onto a cooling rack, remove the pan and cool completely.

4. For icing, chop cookies and set aside. Combine powdered sugar, sour cream and butter; beat until smooth. (It should be pretty thick, but thin enough to pour over the cake. Add milk 1 tsp at a time if it's too thick.) Ice top of cooled cake, allowing some to flow down the sides. Sprinkle the top with cookies. Let stand until icing is set. Cut into slices and serve. Store leftover cake, covered, in refrigerator.