- Cake
- 1 box white cake mix
- Eggs, water, and oil as called for on the box
- 15 Oreos, crushed
- Frosting
- 1 (8 oz) package cream cheese, softened
- 1 (16 oz) box powered sugar
- 1 (8 oz) container Cool Whip, room temperature
- 15 Oreos, crushed
- 1/4 tsp. pure vanilla extract
Cake: Grease and flour two 8" pans. Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack.
Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool Whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended and frost cool cake. Refrigerate cake until ready to serve. Refrigerate any leftovers.
*Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.
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