The original would be jealous! An 8-inch round chocolate cookie cake filled with creamy whipped frosting, drizzled with chocolate and topped off with creme filled chocolate cookie pieces. Very simple to make, the hardest part is waiting for the cake to cool (see note).
Oreo Cakester Impostor Cake
1-1/4 cups flour
2/3 cup sugar
1/2 teaspoon baking soda
1/2 cup butter, softened
1/4 cup water
1 ounce unsweetened baking chocolate, melted and cooled*
6 creme-filled chocolate sandwich cookies, coarsely broken
1 (12-ounce) can ready-to-spread whipped cream, or fluffy white frosting
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening
extra coarsely broken cookies for garnish, if desired
Preheat oven to 375°F. Grease bottom and side of 8-inch round cake pan with shortening; lightly dust with flour.
In large bowl, stir together flour, sugar, and soda. Add butter, water, egg, and melted chocolate; mix at low speed for 30 seconds. Scrape down side of bowl; Beat on medium speed for 1 minute. Stir in broken cookies; spread in prepared pan. Bake at 375°F. for 25 to 30 minutes, or until cake springs back when lightly touched in center. Cool 10 minutes. Remove from pan to wire rack. Cool completely.
Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
Place chocolate chips and shortening in small microwavable bowl. Microwave on High for 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.
*To melt 1-ounce unsweetened chocolate square: Place chocolate in microwavable safe bowl. Microwave on High for 2 minutes; stir until smooth.
Simply Cook Note: Okay, I was a little impatient and didn’t wait for the cake to completely cool, so the picture doesn’t have the ‘cookie’ look it should, because the warm cake made the frosting ooze out over the bottom ‘cookie’ layer. I’m sure you’ll have more self control than me!
Similar Recipe: Ooey Gooey Chocolate & Chewy