Best Dingbats Oreo Blackout Cake Recipes

Oreo Blackout Cake image

Provided by Molly53

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 22

27 Oreo cookies, finely crushed
5 tablespoons melted butter
16 Oreo cookies, coarsely crushed
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup butter
1 1/3 cups sugar
3 eggs, separated
2/3 cup sour cream
2 1/2 ounces semisweet chocolate, melted
1 1/2 teaspoons vanilla
1 1/2 cups water
5 teaspoons butter
2 1/2 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk (approximately)
5 tablespoons butter
2 1/3 cups powdered sugar
1/4 cup good cocoa
1 teaspoon vanilla
1/4 cup milk (approximately)

Steps:

Preheat oven to 350.
For the crust: Grease two 9" round cake pans and dust with cocoa.
Crush oreos and combine with butter.
Pat into one of the pans.
Bake 5 minutes.
Set both pans aside.
For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
Set aside Cream butter and sugar.
Add egg yolks, sour cream, melted chocolate and vanilla.
Add the water and stir till blended.
Beat at medium speed for one minute.
Whip egg whites to soft peak.
Fold into batter by hand.
Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
Remove the cakes from the pans and refrigerate.
For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
Spread filling, reserving some for garnish.
Top with the other cake.
For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
For the garnish: Press additional crushed oreos on sides of cake.
Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.

Ding Bats image

Provided by Denise Nalepa-Hucke @dnhucke

Categories Cookies

Number Of Ingredients 8

2 - eggs
1 cup(s) sugar
1 1/2 cup(s) copped dates
1/4 cup(s) butter, room temperature
1 teaspoon(s) vanilla extract
1/4 cup(s) chopped nuts
1/4 teaspoon(s) salt or sea salt
3 cup(s) rice krispies

Steps:

In a double boiler, slowly boil all ingredients except Rice Krispies turning for 10 min. Remove from heat.
Stir in 3 cups Rice Krispies. I usually put the Rice Krispies in a larger bowl and por the mixture over it and mix it together.
Drop from Teaspoon into coconut and form into balls. Enjoy!

Delicious Oreo Refrigerator Cake (No-Bake) image

Provided by Kittencalrecipezazz

Categories Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 7

1 (15 ounce) bag Oreo cookies, crushed, divided
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (12 ounce) container Cool Whip, frozen topping thawed
1 (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
2 1/4 cups half-and-half cream (or use whole milk)

Steps:

Crush Oreo cookies; set 1/4 cup aside for topping.
Mix the remaining crushed cookies with the melted butter.
Press into the bottom of a greased 13 x 9-in baking pan.
In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
Fold in half of the Cool Whip topping.
Spread over cookie crumb layer.
Refrigerate 1/2 hour.
In the meantime, combine milk with instant pudding mix; beat well, until smooth.
Pour over chilled mixture in the pan.
Refrigerate for 1 hour.
Spread remainder of Cool Whip topping on top of pudding layer.
Sprinkle with remaining reserved cookie crumbs.
Store cake in the refrigerator, covered tightly.