Frozen Oreo Peanut Butter Cake
Yield: one 8″ cake
- 1 package oreos
- 1/4 cup butter, melted
Peanut Butter Layer
- 1 cup peanut butter
- 4 oz cream cheese, softened
- 1 container cool whip
- 10 oreos, pulsed but not into fine crumbs
- 8 oz cream cheese, softened
- 2 cups cool whip
- 1 & 1/2 cups chocolate chips, chopped finely
- 1 cup of heavy cream
- Powdered sugar, optional
- 1 stick butter, room temperature
- 1/2 cup vegetable shortening
- 2-2.5 cups powdered sugar
- 2 tbsp oreo crumbs, reserve from the oreo crust
- In a food processor, pulse 1 package of oreos into crumbs. Reserve 2 tbsp of oreo crumbs to make the oreo buttercream. Combine the rest of the oreo crumbs in a bowl with the melted butter. Mix until the oreo crumbs are thick. Press the oreo crumbs into the bottom of an 9 inch round springform pan, making the oreo crust as even as possible. Place the pan in the freezer.
Peanut Butter Layer
- In a mixing bowl, combine the peanut butter and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the peanut butter layer on top of the oreo crust, making it as even and smooth as possible. Place the pan in the freezer.
- In a mixing bowl, combine the roughly pulsed oreos (not crumbs) and cream cheese, beat using an electric mixer until smooth. Add in the cool whip and mix by hand until incorporated. Spread the oreo layer on top of the peanut butter layer, making it as even and smooth as possible. Cover the pan in plastic wrap and return to the freezer for at least 3-4 hours, or overnight.
- Chop the chocolate chips into fine pieces. Place them in a heat proof bowl. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Pour the heavy cream over the chopped chocolate. Allow it to set for a few minutes. Then gently stir until smooth. If the chocolate seems too runny, allow it to sit at room temperature for a few minutes, this will help it thicken up. If it continues to be too runny, whisk in 1 tbsp of powdered sugar at a time until you have the right consistency.
- In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the 2 tbsp of reserved oreo crumbs.
- Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
- Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny. I used a piping bag fit with a wilton 2D tip.
- Remove the cake from the freezer. As this time, remove the sides of the springform pan. Place the cake on a cake stand. Allow the cake to stand at room temperature for 10 minutes.
- Pour the chocolate ganache on top of the cake, spreading it evenly around the top of the cake with a spatula and allow it to drizzle down the sides.
- Pipe dollops of oreo buttercream around the edges of the cake.
- Place oreos in some of the dollops of buttercream if you desire.
- Leftover cake should be wrapped in plastic wrap and stored in the freezer for up to 2 days.
source : thefirstyearblog