Skip to main content

Chocolate Cake with No bake Oreo Filling


We moved recently, and as I packed up my kitchen, my husband was amazed at the number of cake pans I own.   He tried to get me to purge at least half of them, and I naturally resisted!   This Baker's Advantage Fillables pan was one of my newer acquisitions, and I had lots of ideas of how I wanted to use it.

With Valentine's Day coming up, I gravitated towards chocolate. I had 2 chocolate fudge cake mixes and a can of milk chocolate frosting in the pantry.  If you aren't a fan, you can definitely make both from scratch.   I was a little worried about stickage, so I used a light coating of cooking spray on the pans.  The cakes popped right out.


That left those fantastic pockets to fill.   My son loves Oreos, and my husband loves cheesecake, so I combined a few recipes and ended up with a no bake filling that was easy to pipe through a pastry bag.     

Very happy with the end result, and I'm looking forward to trying many more combinations.  My son also wondered how it would turn out if you made 2 of the pocket layers.   Twice as much filling!


There are lots of ways to your Valentine's heart- breakfast, dinner, cocktails or dessert.   Be sure to check out the collection of  #ValentinesDayFood recipes from some amazing bloggers at the end of this post, thank you to Family Around the Table for hosting!



Chocolate Cake with No Bake Oreo Filling

Author:

ingredients:

  • 2 boxes chocolate cake mix ( I used Chocolate fudge)- or your favorite from scratch chocolate cake
  • 6 eggs
  • 2 1/2 cups water
  • 1 cup vegetable oil
  • 2t vanilla
  • For No Bake Filling
  • 3/4c heavy cream
  • 4oz cream cheese (softened)
  • Heaping 1/4 cup powdered sugar
  • 6 crushed Oreos
  • 1 can Milk Chocolate frosting
  • Crushed Oreos for garnish

instructions:

How to cook Chocolate Cake with No Bake Oreo Filling

  1. Prepare cake according to package directions. Spray pans with nonstick cooking spray, and divide batter between the pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes, invert onto racks to cool completely.
  2. Beat the heavy cream until stiff peaks form. Freezing your mixing bowl and beater will help this happen faster. In another bowl, mix together cream cheese and powdered sugar until there are no lumps. Fold whipped cream into the cream cheese mixture. Stir in oreos. Refrigerate until needed.
  3. To assemble cake- place layer with pockets on your serving dish. Use a pastry bag to pipe Oreo filling into pockets. Heat icing in microwave in 30 second intervals until pourable. Pour 1/3 over layer, spreading to the edges but not flowing over.
  4. Add top layer. Pour remaining frosting over the top, using a spatula to spread it to flow over the sides. Sprinkle with additional crushed oreos, if desired. Slice and enjoy. Store in refrigerator.
cake, chocolate, no bake
dessert, cake
American
Created using The Recipes Generator

Bacon Lobster Omelette  by Caroline’s Cooking
Boozy Bailey’s Milkshakes  by I Say Nomato
Chocolate Cake with No Bake Oreo Filling by Jolene's Recipe Journal
Chocolate Chip Brownies  by Family Around the Table
Chocolate Espresso Cupcakes by Grumpy's Honeybunch
Pan Seared Steaks with Homemade Steak Sauce by A Palatable Pastime
Red Velvet Bars with Cream Cheese Frosting by The Chef Next Door
Sour Cherry Pie by A Day in the Life on the Farm
Strawberry Jell-O Parfaits by Amy's Cooking Adventures
 Surprise Inside Baked Chocolate Pudding by Cooking With Carlee
Sweetheart Strawberry Galette by Red Cottage Chronicles

Comments

  1. This reminds me of Sanders Bumpy Cake....my hubby's favorite. I need to find one of these pans and surprise him.

    ReplyDelete
    Replies
    1. I googled Sanders Bumpy Cake and it looks awesome :)

      Delete
  2. What a beautiful and delicious looking cake! Now I am envious of that pan!

    ReplyDelete
    Replies
    1. I've got my eye on a few of the other styles too :) The new house has way more storage, haha.

      Delete
  3. What a fun treat, not only for Valentine's Day, but a birthday or anniversary. I love you can use a cake mix. Such a time saver!

    ReplyDelete
    Replies
    1. Me too! It helps me justify my cake mix buying addiction :)

      Delete
  4. Oh man, look at that drip! This cake looks incredibly decadent, perfect for Valentines Day!

    ReplyDelete
    Replies
    1. It was like little chocolate waterfalls! And if you don't like a naked edges cake you definitely could pour and spread for totally glazed sides.

      Delete
  5. Oh man, I HAVE to make this cake! My friend just bought me the same cake pan you used to make this and she would love this recipe. Can't wait!

    ReplyDelete
    Replies
    1. It's such a fun pan! I'm mulling a spice cake, apple pie filling combination, as well as a yellow cake/lemon filling. Of course, there's Boston Cream Pie too! Good thing my family likes cake :)

      Delete
  6. This cake is beautiful! What a chocolate lover's dream. Like you, I've been using a little cooking spray on the pans too, just to be safe. They are really fun to use!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Chocolate Chip Cookie Cake

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg. This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the speciality ones that I can't seem to resist buying, like Sea Salt Caramel. Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.   Yield: 8 Author: Jolene's Recipe Journal Print Recipe With Image Without Image Chocolate Chip Cookie Cake ingredients