This beauty is a chocolate fudge cake with Oreos baked into batter, heath bar pieces mixed into the filling, and decorating the top. Very decadent, but very simple to make. I made this cake for the first time when my (now) husband moved to my city. I had a meal prepared for the whole family and everyone that came to help him move. There was not one speck of it left by the end of the night!
Give it a shot... you're sure to love it!Ingredients:
- 1 box Duncan Hines Chocolate Fudge cake mix
- 3 large eggs, room temperature
- 1 cup water
- 1/3 cup vegetable/canola oil
- 1 tsp vanilla
- 30 oreos
- 1 bag of Heath bar Pieces
- 4 full sized Heath bars
- Vanilla Buttercream frosting
- 6 cups confectioner's sugar
- 2 cups softened butter
- 2 tsp vanilla
- 5 Tbsp half and half
Prep. Take out your eggs so they can come to room temperature. Sometimes I cheat and heat up a cup of water in the microwave and let them sit in the warm water while I get everything else out. Room temperature eggs will give you a fluffier cake than cold eggs (won't rise as much). Prepare your pans with cooking spray sprinkled with granulated sugar. Add a circle of parchment paper to the bottom of each to ensure that your cakes won't stick. Preheat the oven to 325 F if using non-stick pans. Go ahead and chop the Oreos into quarters.
Mix. For the cake, I used Duncan Hines (my all time favorite brand) chocolate fudge cake mix. Prepare according to package directions, with the addition of the vanilla.
1 cup of water + 1/3 cup vegetable oil
Every single time I pull out the vanilla, Lily asks to smell it. This Mexican vanilla really is the bomb! So I couldn't resist a photo of her little ritual.
Blend on low for 30 seconds. Scrape down the sides, then blend on medium high for another 2 minutes. We want light, fluffy cake.
Immediately pour into prepared pans.
After pouring the prepared batter into the pans, I gently mixed in two rows (about 30) of Oreos that we roughly chopped into quarters.
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| I box of cake mix |
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| 1 tsp vanilla |
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| 3 large, room temperature eggs |
Bake. Bake at 325 degrees F for 24 minutes. You do not want to over bake the cake, or else it won't be moist. Allow to cool in the pans about 5 minutes before turning them out onto cooling racks. Remove the parchment paper!
Frosting. Combine frosting ingredients in a stand mixer and whip until fluffy. Try to keep the kids out.... my goodness it's delicious!
Here again, we were working on counting and dividing. If you are making this without a little one helping you, all you need to worry about is that your butter is soft. HaHa. But for 2 cups, we needed 16 Tbsp butter.
Here again, we were working on counting and dividing. If you are making this without a little one helping you, all you need to worry about is that your butter is soft. HaHa. But for 2 cups, we needed 16 Tbsp butter.
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| 6 cups confectioner's sugar |
Add in the soft butter.
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| 2 cups butter, softened |
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| 2 tsp vanilla |
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| 5 Tbsp half and half |
Whip until it seems light and fluffy and spreadable, but still has body.
Decorate. In between the cooled cake layers, I added about half of the bag of Heathbar pieces (the tiny ones that come pre-chopped in a bag in the baking isle) on top of the frosting, then topped with the second layer.
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| I used 4 full sized bars |
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| more small pieces around the edges |
On top of the vanilla icing and the larger candy pieces, I drizzled melted chocolate - I actually used melted chocolate flavored Almond Bark, since it is so easy to work with.
If you short on time, you can also just use some prepared vanilla frosting. Just wanted to throw that out there for those of you who may be unsure of making your own.
Did you enjoy this recipe?
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Here are a few different things:
Grilled Zucchini Rolls
Caprese Stuffed Burgers
Ham Cups
Chicken with Creamed Sherry Artichoke
Written Method:
Prep. Take out your eggs so they can come to room temperature. Sometimes I cheat and heat up a cup of water in the microwave and let them sit in the warm water while I get everything else out. Room temperature eggs will give you a fluffier cake than cold eggs (won't rise as much). Prepare your pans with cooking spray sprinkled with granulated sugar. Add a circle of parchment paper to the bottom of each to ensure that your cakes won't stick. Preheat the oven to 325 F if using non-stick pans.
Mix. For the cake, I used Duncan Hines (my all time favorite brand) chocolate fudge cake mix. After pouring the prepared batter into the pans, I gently mixed in two rows (about 30) of Oreos that I roughly chopped into quarters.
Bake. Bake at 325 degrees F for 24 minutes. You do not want to overbake the cake, or else it won't be moist. Allow to cool in the pans about 5 minutes before turning them out onto cooling racks. Remove the parchment paper!
Frosting. Combine frosting ingredients in a stand mixer and whip until fluffy. Try to keep the kids out.... my goodness it's delicious!
Decorate. In between the cooled cake layers, I added about half of the bag of Heathbar pieces (the tiny ones that come pre-chopped in a bag in the baking isle) on top of the frosting, then topped with the second layer.
For the topping, I bought a bag of (full-sized) Heathbars, and rough chopped four of them into pieces that were approximately the size of a quarter and piled them on top. Around the edges, I spooned more of the small pieces from the bag.
On top of the vanilla icing and the larger candy pieces, I drizzled melted chocolate - I actually used melted chocolate flavored Almond Bark, since it is so easy to work with.
