Creamy Cookies & Cream Cake

Oreo Cake:

1. Pre-heat oven to 325 F. Grease the 8" baking pan with nonstick baking spray.
2. In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs and butter on high speed for 2-3 minutes. (Note: Butter is mentioned in instructions but not ingredients for cake batter).
3. Reduce the mixer’s speed to lowest and add milk and oil.
4. Sift together the flour, cocoa powder, and baking powder. Slowly add these dry ingredients to the wet while the mixer is still mixing on low speed. (Note: Cocoa powder is mentioned in instructions but not ingredients for cake batter).
5. Remove the bowl from the mixer and fold crushed oreo cookies with silicone spatula.
6. Fill the baking pan with the batter and top with extra oreo chunks. Bake on middle rack for 30-35 min until inserted toothpick comes out dry and clean.
7. Once baked, flip it upside down on the cooling rack with baking pan still intact. Once cooled to room temperature, wrap the cake with kitchen plastic/cling film and either refrigerate or freeze for at least 4-6 hrs or overnight before use.

Creamcheese Oreo Filling:

Combine cream cheese, heavy cream, powdered sugar and whip on high speed to stiff peaks.

Reduce the mixer’s speed to lowest and add in oreo powder; mix until combined and smooth.