There are some moments in life that call for cake.
Your boyfriend’s graduation is one of them. My boyfriend J graduated with a Bachelor of Science in Biology with a minor in Chemistry. And I couldn’t be more proud.
He took 23 credit hours last semester and busted his butt off balancing that, research, and a job (on top of a semi-needy girlfriend.. sometimes studying at a table is just not what I consider quality time – hence our Grey’s Anatomy breaks). He finished strong and we celebrated in style with friends, family, and cake.
And this is not just any cake. This is a call-your-best-friend-in-to-help-you cake. This is a get-up-at-7am-to-start-making-this-cake cake. This is a there-will-be-none-left-at-the-end-of-the-party cake. Since I don’t ever get to make cakes, and since J LOVES cakes (who doesn’t?) and I was entertaining for 15-20 people, I decided to go all in.
This is two chocolate cakes with creamy, Cake Batter Oreo filling in between. Then it is slathered with thick, delicious, chocolate buttercream. Let’s just say my Tone It Up goals were set on the back-burner for a day.
Cake Batter Oreo Chocolate Cake
Adapted slightly from Real Mom Kitchen
1 package triple chocolate fudge cake mix
Ingredients for cake mix (oil, eggs, water, etc.)
8oz fat-free cream cheese, softened
1/2 c sugar
2 c Cool Whip
15-20 Cake Batter Oreos, roughly crushed
1/3 c + 1 tbsp cocoa powder
6 tbsp unsalted butter, softened
4 1/2 c powdered sugar
1 1/2 tsp vanilla
5-6 tbsp milk, or more if needed
1. Prepare the cake mix according to directions and pour into two 9-inch round cake pans. Bake accordingly. Allow to cool for 10 minutes, then remove from the pan and allow to cool completely on a wire rack.
2. Prepare the filling by beating the cream cheese and sugar together on medium-low in a mixer. Fold in, using a spoon, the Cool Whip, and then fold in the Cake Batter Oreos. Refrigerate mixture until ready to assemble the cake.
3. In another bowl, whisk together the cocoa and powdered sugar. Add the butter, vanilla, and milk, and blend until smooth. I only needed 6 tbsp of milk, but start with 5 tbsp and increase as needed.
4. To assemble the cake, cut off the dome of the cakes so that they are even. Use about 1/2 to 3/4 of the filling in between the cakes. To do this, place one cake on the serving platte rand put some of the filling on the cake. Spread evenly, and top with the other cake. Go around and fill with the extra filling so that the layers are even and there aren’t gaps in between.
5. Then, frosting the top and sides of the cake. Keep the cake refrigerated until serving.