Giant Oreo Cookie Cake

Awhile ago my mom saw and had to have this giant cookie cake pan.



This past week was her birthday! So I made her a ginormous Oreo cookie cake!



This cake is devil's food with a whole bag of crushed up Oreo cookies mixed in. The filling is a homemade cookie filling from Martha Stewart that tasted pretty damn close to the real Oreo filling. Of course if you don't have the cookie cake pans, I'm sure this cake would be just as awesome with normal round cake pans, and sprinkled in a ton of Oreo cookie crumbs!

Oreo Cookie Cake
Adapted from Martha Stewart

For the cake

1 1/2 cups (3 sticks) unsalted butter, plus more for pan
1 1/4 cups unsweetened cocoa powder
1 1/4 cups hot water
3 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups granulated sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream
1 package crushed Oreo cookies

1. Preheat oven to 350 degrees.
   
2. Coat two round cake pans with cooking spray.
3. Whisk together cocoa powder and hot water until smooth.
4. Sift together flour, salt, baking powder, and baking soda; set aside.
   
5. Melt butter and sugar in a saucepan over medium-low heat.
   
6. Remove from heat, and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.
7. Add eggs, one at a time, beating after each addition.
   
8. Beat in vanilla and cocoa-powder mixture.
   
9. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Beat until just combined.
10. Fold in crushed up Oreo cookies.
11. Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes.
    
12. Transfer pans to a wire rack to cool for 15 minutes before turning out of pans

For the filling

1 cup (2 sticks) unsalted butter, room temperature
1 cup solid vegetable shortening
7 cups confectioners' sugar
2 tablespoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined.
   
2. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes.
   
3. Add the vanilla, and beat to combine.
   
4. Set aside at room temperature until ready to use.