Oreo Cake

I think I've posted this before, but here it is for Robyn:)

Oreo Cake

Ingredients
For the cake
1(18.25 ounce) Package of devil’s food cake mix with or without pudding (or dark chocolate cake mix)
1(5.9 ounce) package instant chocolate pudding mix
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup vegetable oil
4 eggs
½ cup warm water
2 cups of semisweet chocolate chips
This same recipe can be "white" too if you just swap out the chocolate for white chocolate:)

Directions
1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly 
2. In a large bowl, mix together cake and pudding mix, salt, vanilla, sour cream, oil, beaten eggs, water.  Stir in chocolate chips and divide into the prepared pans.
3 Bake for 25-35 minutes, rotating pans half way though baking the baking time.  Bake until the top is springy and a wooden toothpick comes out clean.  Cool cake at least 30 minutes on rakes before inverting.  Allow cake to cool completely.

For the Oreo Butter cream

1 stick salted butter- room temperature
1 stick of unsalted butter- room temperature
1 tablespoon of pure vanilla extract
1 ½ pounds of confectioners sugar (powdered sugar, 10x)
3-4 tablespoons very cold milk
25 Oreo cookie chopped (crushed)

Directions
1. Cream the butters in the bowl of a mixer. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition.  After all the sugar had been added and mixed thoroughly begin adding the very cold milk…one tablespoon at a time, combining well after each addition until you reach the desired consistency.
3. Fold in chopped Oreo Cookies and frost your cooled cake layers.

I find that the icing it to heavy to ice completely, but we love it as it is:)