Dive into chocolate heaven with this cake.  Chocolate cake, chocolate frosting and an Oreo cream filling are layered to create this masterpiece of a cake. This cake is full of flavor and is a must if you or someone you know is a chocolate fan. Enjoy!

Ingredients

Cake:

1 pkg chocolate cake mix (I use Duncan Hines—Devils Food’s or Triple Chocolate).  Ingredients need to make the cake on the back of the box , or: I like to doctor the cake mix a little.  This will make a cake that is a bit sturdier for frosting and filling.

• 3 whole eggs
• 1 C. sour cream
• ½ c. + 2 T. milk
• ½ c. oil

Filling:  (use ingredients below.  Or if you want to keep it simple, just use straight up cool whip.  I do this between 2 layers and then do chocolate frosting on the middle layer and the outside of the cake.

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup sugar
• 2 cups Cool whip (I used the extra creamy kind)
• 12 oreo cookies, coarsely crushed

Chocolate Buttercream Frosting

**I usually 1 ½ times the recipe for layer cakes.  You will have more than plenty to decorate with.

• ¾ c. unsalted butter (or if using salted, don’t add salt later on).
• 3 1/2 cups confectioners (powdered) sugar
• ½-2/3 cup cocoa powder
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1/2 teaspoon almond extract
• 4 tablespoons milk or heavy cream
• 1 T. Karo syrup
• If desired, ½ c. melted semi-sweet chocolate or milk chocolate

Instructions   Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Recipe from Melissa Hansen and Savory Sweet Life

Directions

Prepare cake mix according to package directions for 2 9-inch round cakes. For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Cook Cake according to the package. Allow to cool for 10 minutes and remove from the pan. then allow cake to cool completely.

Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos.

Make Chocolate Buttercream Frosting (instructions above)

Now it’s time to assemble the cake. Split layers in half horizontally, so you have four layers. Layer cake the following way: cake, cream filling, cake, chocolate frosting, cake, cake, cream filling, cake. Now frost the top and sides of cake. Decorate as desired. I like to press oreo crumbs half way up the sides of the cake. I also like to use a large star tip to pipe along the top outer circle of the cake.

Recipe from Melissa Hansen