Oreo Cookie Fudge Bundt Cake Recipes

Steps:

• Cake: mix first 4 ingredients together and reserve about 1 cup of the cake batter. Pour the batter, not the reserve, into a well greased and floured large bundt pan. I used Pam Baking Spray works great!
• Filling: combine cream cheese and sugar and mix well. I used my stand up mixer. Add the eggs one at a time and mix well. Fold in the oreo cookies. Pour the cream cheese mixture over the batter and then cover the cheese with the reserve batter.
• Bake at 350° for 50 to 55 minutes or until toothpick in center comes out clean. Cool for about 15 minutes before removing cake from pan. Put a wire cooling rack over the cake and flip to remove the cake. Cool completely before the next step.
• Glaze: In a double boiler or a saucepan with a glass bowl on top and water in pan, melt the chocolate chips until nice and smooth, add a few pieces of the butter and continue to stir until blended, next add the cream until you reach the consistency for pouring. You will be pouring this glaze over the cake. I put my cooled cake on my cake plate to do this. I added a few more crushed oreo cookies on top. You can determine how much or not at all. Happy Baking!

Steps:

• Line a 13x9-inch baking pan with parchment paper.
• Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes. Remove saucepan from heat; stir white chocolate chips and marshmallow creme into the sugar mixture until completely melted. Add vanilla extract; stir.
• Gently fold 1/2 cup crumbled cookies into the white chocolate mixture until just incorporated; spread into the prepared pan. Sprinkle 1 cup crushed cookies evenly over the top. Press cookies lightly into the fudge. Cool at room temperature until set. Cut into small squares to serve.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
• Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
• Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
• Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
• Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
• Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
• Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
• For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
• When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
• Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
• Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
• Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.