Red Velvet Oreo Truffle Cake
Posted by Mrs. The Pants on May 23, 2013, 6:31 pm
This neighborhood continues to progress in its weirdness.
Last night, when I took Pete outside to go potty at 9:30 pm, he started to get all huffy and bothered. Again, it was 9:30 pm. It took me a second to figure out what was wrong with him. At 9:30 pm. He was upset about the guy walking down the street. At 9:30 pm. Not only was this guy walking down the street, at 9:30 pm, but he was also juggling bowling pins.
AT. 9. 30. P. M.
Who does that? At 9:30 pm????
Well, I suppose if he was a troubadour of some kind… A troubadour that sings… and…. juggles…. bowling…….. pins………….
He then proceeded to walk/juggle his way into the OTHER house catty corner from us. The house between theirs and the one with the Lowes shopping cart is empty. Let’s hope for the future residents’ sake, they decide not to sandwich themselves between all of that. Although, it could really make things interesting. I suppose it already does…
Speaking of sandwiches, aren’t Oreos like…the best? But aren’t they even best-er when you mix them with cream cheese and then (here comes more sandwiching) mush that concoction between two layers of red velvet cake?
- 1 box Duncan Hines Red Velvet Cake Mix
- 1 1/4 cups water
- 1/3 cup oil
- 3 large eggs
- 1 cup sour cream
- 1 package Jell-O Instant Pudding White Chocolate 3.4 oz (I couldn’t find Jell-O, I used Hershey’s)
- 1 package Oreo cookies
- 1 8-ounce package cream cheese
- 1/2 cup butter
- 1 1/2 cups sugar
- 1/3 cup evaporated milk
- 1/2 cup chocolate chips, plus extra for garnish
- Preheat oven to 350 degrees F.
- Grease sides and bottom of pans.
- Blend together cake mix, oil, water, eggs, sour cream, and pudding mix. Beat at low speed for 30 seconds.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Baking time may vary based on size of pan.
- Crush Oreo cookies, best with food processor (or a Ziplock bag and rolling pin…), and stir in cream cheese until fully blended. This will be a very thick “filling”.
- After cake has cooled, spread Oreo filling between layers as you stack. Again, it’s very thick so you might have to use your hands to help spread it onto cake.
- In a saucepan over medium heat, melt together butter, sugar, and evaporated milk.
- Bring to a rolling boil for 1 minute and stir in chocolate chips.
- Remove from heat and pour over cake. Fudge sets up quickly. Garnish with chocolate chips!
Note from Sandi: Well I was dumb and just threw all of the fudge ingredients into the pot at one time. It ended up turning out okay, but it didn’t set up as quickly so there was a giant flood of fudge sauce on the plate it was on. Don’t worry. With the help of my mom and three spatulas, we were able to transfer it to a new plate. The fudge DID set up, but it took a few minutes. I would recommend pouring the fudge out slowly at first, just a little bit of it, seeing how it’s setting up, and then go from there.
I will tell you this. I originally made this cake for Mother’s Day dessert. It didn’t make it any further than the two cake layers being baked because of a myriad of reasons. So it sat in the freezer for an entire week. I took it out of the freezer Sunday morning, to defrost it to assemble it for a dinner party that evening.
THIS CAKE WAS STILL SO TERRIBLY MOIST AND DELICIOUS (I don’t really care much for the word moist by the by. But then who does?).
This is OBVIOUSLY the second plate location for the cake. As it isn’t drowning in fudge sauce.
Look at that. Ugh. I love red velvet. I love Oreos. I love cream cheese. I love fudge.
THIS CAKE KNOWS EVERYTHING ABOUT ME.
It’s so easy. Go make it. Now.