I usually place one photo at the top of my post…but how was I to choose….
Ok, I need a moment….
Seriously, this cake is what dreams are made of….
My girls love cookies-and-cream-Oreo-anything and spring brings both their birthdays…so I set off to make a delectable cookies and cream cake. The first version (served at Sam’s actual birthday) was a bundt cake with an Oreo cream filling. It was tasty but the filling melted into the cake and there was so much cake batter it flowed over the edges of the pan like a chocolate Niagra Falls. Oops!
I revised the recipe by replacing the cream filling with the centers from a pack of Double Stuff Oreos and bought the largest bundt pan I could find. I was hoping to cut into the cake and be dazzled by creamy white Oreo filling chunks studding the moist chocolate cake. But alas, when I cut the cake for my daughter and her friends, the Oreo centers had melted into the cake during the 70 minute bake time. (Boo!) I was determined to have more Oreo flavor and a cake studded with unmelted Oreo centers.
I decided to ditch the bundt and go for a sheet cake as a thinner cake would have a shorter bake time and hopefully unmelted Oreo cream centers. To increase the Oreo flavor I lined the 9″x13″ pan with an Oreo crust, which when baked and inverted would crown the cake in a layer of pure Oreo goodness. Mmm…delicious moist chocolatey cake, studded with unmelted Oreos, topped with an Oreo crust, drizzled with icing and sprinkled with more Oreos. Ding, ding, ding – we have a winner!! Lauren even requested this cake for her next birthday shin-dig – I feel honored ( :
Oreo Upside Down Sheet Cake Recipe: Step-by-Step Photos:
Perfect Picture for Pinning: ⬇