Tuesday, January 24, 2012

Double Chocolate Cake with Oreo Buttercreme Frosting

These are divine. I've had them as cupcakes with the frosting or as a bundt cake with no frosting, I love them both!


1 pkg Devils Food Cake mix
1 large package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 1/2 -2 cups semi sweet chocolate chips


Preheat oven to 350. In a large bowl mix together the cake and pudding mix, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased bundt pan. Bake 50-55 minutes or until top is springy to the touch and a wood toothpick comes out clean. Cool the cake thoroughly (1.5 hr) before inverting onto plate upside down. If desired dust with powdered sugar.

*For 24 cupcakes fill almost 3/4 full and bake at 325 for around 20-30 min.

1 stick salted butter - room temp
1 stick unsalted butter - room temp
1 cup shortening
1 Tbsp clear vanilla extract (this is so the frosting keeps it white color, I got it at Micheals)
4-6 cups powdered sugar (I used about 5)
4-6 Tbsp very cold milk (I used about 5)
6 Oreos, creme removed crushed very fine (in the food processor worked great)
extra Oreos for garnish


Cream butter and shortening with mixer. Add vanilla and combine well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been added and mixed begin adding cold milk on Tbsp at a time until you reach desired consistency. Fold in Oreo crumbs. Top cooled cupcakes with the frosting and garnish with 1/2 and Oreo or with large Oreo crumbs.

*Be sure to add milk gradually. If you want to pipe on the frosting and have it keep it's shape you have to have thick frosting. :)

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