Dance with the Devil Oreo Cake

Yes this looks like a Pinterest recipe but it is much better than the versions you will find elsewhere.  The concept was inspired by the others, but again we strive for perfection and created a better result with still very simple steps.  You can use your favorite chocolate cake recipe, whether from scratch or a box.  As a mom I always go for simple, and my sister always goes for the more scrumptious and more involved do-it-from-scratch method.  For the purposes of this recipe we included the simplest method with best results.  As always, should you desire to know a different method, such as a great chocolate cake from scratch, please contact us and we will be happy to share.

Another fun twist, for the holidays add some food coloring to the filling to make it more festive!  A winner for both adults and kids.

Dance with the Devil Oreo Cake

2 packages Duncan Hines Devil's Food Cake

2 (4 ounces each) packages Baker's Semi-Sweet Chocolate (Ghirardelli and Godiva also make a bakers chocolate for this purpose which is great, but you have to get the BAKER'S label or the chocolate is too soft)

1/2 cup butter

2 (8oz) packages Philadelphia Cream Cheese, softened

1/4 cup butter, softened

1 cup powedered sugar

1 tsp vanilla extract (optional)

1 large tub (approximately 4 cups) Cool Whip, thawed

24 Oreo Cookies, crushed

Using two nine-inch round pans sprayed with cooking spray and lined with wax or parchment paper, cook one package per pan using instructions on the box.  The cooking time will increase due to the volume of cake in the pan.  Once a wooden toothpick inserted in center of cakes comes out clean, remove cakes from oven and allow to cool in pan for 5-10 minutes.  Invert pan and cakes onto wire rack, or pull out cakes by the paper lining and transfer to wire racks.  Peel off paper and allow cakes to cool completely.

In a large bowl combine cream cheese, 1/4 cup softened butter and beat with mixer until fluffy and combined.  Add sugar and vanilla (if using) and continue to beat in until well combined and fluffy.  Using a spatula fold in the crushed Oreo Cookies and then the Cool Whip.

Once cakes are cool, starting with one cake slice off the "dome" of the cake to create a flat top surface.  On the sliced surface pile on the Oreo Cream Cheese filling evenly to edges.  With the second cake, again slice off the "dome" to create a flat surface.  Placing the sliced surface down, gently lay the second cake on top of the Oreo Cream Cheese filling.  Refrigerate.

In a microwave proof bowl melt the 1/2 cup butter for 1 minute, then in 30 second intervals until completely melted.  Break up the chocolate and stir into hot butter until completely melted.  Let sit for approximately 5 minutes.  

Remove cake from refrigerator.  Slowly poor the chocolate, starting at the center of the cake, and in a circular motion spread the chocolate with the back of a spoon to the outer edges.  As the base layers of chocolate cool the more of the topping that will "build up" as you continue to layer and spread.  Allow some to drip over edges to create a fun effect or, if you would rather have the clean look be cautious of how close to edges you spread as the chocolate continues to flow out a bit and allow more cooling time between layering pours of chocolate topping.

Refrigerate until ready to serve.