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Double Oreo™ Sheet Cake

Name: Double Oreo™ Sheet Cake
Prep time: 25 min
Total time: 1 h 50 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ white cake mix; Water, vegetable oil and eggs called for on cake mix box; 12 Oreo™ chocolate sandwich cookies, finely crushed; 1 container Betty Crocker™ Rich & Creamy vanilla frosting; 1 1/2 cups Cool Whip™ frozen whipped topping, thawed; 16 Oreo™ chocolate sandwich cookies, chopped

3 Ratings

3 Comments

Kitchen Tested

Prep 25 min
Total 1 hr 50 min
Servings 24

Crushed Oreo™ cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed Oreo™ cookies on top; if there’s a more efficient Oreo™ delivery vehicle, we don’t know what it is. MORE+ LESS-

By Tablespoon Kitchens

Updated June 30, 2017

Ingredients

Cake

box Betty Crocker™ Super Moist™ white cake mix

Water, vegetable oil and eggs called for on cake mix box

Oreo™ chocolate sandwich cookies, finely crushed

Frosting

container Betty Crocker™ Rich & Creamy vanilla frosting

1 1/2

cups Cool Whip™ frozen whipped topping, thawed

Topping

Oreo™ chocolate sandwich cookies, chopped

Steps

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1

Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
2

In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3

In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

Make it easy! To finely crush Oreo™ cookies, place in large resealable food-storage plastic bag, and use rolling pin to crush. Scrape insides of bag with spatula to get all of the filling and cookies.
Switch it up! Oreo™ cookies come in many varieties and flavors. Use your favorite in this cake for your own unique Oreo™ cookie combination.
For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.