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Gooey Chocolate Oreo Crunch Butter Cake




Source of Recipe


Susie R


List of Ingredients




Gooey Chocolate Oreo Crunch Butter Cake

CAKE CRUST:

1 3/4 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 stick (1/2 cup) butter, melted
1 egg
1/2 cup milk

GOOEY CHOCOLATE FILLING:

one 8 oz. pkg. cream cheese, softened
2 eggs
3 T. cocoa powder
1 3/4 cups powdered sugar
1 stick (1/2 cup) butter, melted
1 tsp. vanilla extract

OREO LAYER:

25 oreos can use double stuffed
2 cups semi-sweet chocolate chips
1 heaping T. creamy peanut butter


Recipe




Preheat oven to 350.

Lightly grease a 13x9" baking pan.

In a large bowl or bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, salt, melted butter, egg.

Stir until well blended, then mix in milk.

This can also be done by hand.

Pat mixture into a prepared pan, set aside.

In a stand mixer, or with a hand mixer, beat cream cheese until smooth.

Add remaining 2 eggs, cocoa powder.

Lower speed of mixer, add powdered sugar.

Continue beating until ingredients are well mixed.

Slowly add remaining 1 stick of melted butter, vanilla, continuing to beat mixture until smooth.

Spread filling over cake mixture in pan.

Press 18 whole oreos into filling, filling will begin to spill over oreos, but it probably will not completely cover oreos.

Bake 40-50 minutes.

Be careful not to overcook cake.

Center should still be a little jiggly when finished baking.

Let sit 5 minutes.

While cake is sitting chop remaining oreos into pieces, melt chocolate chips, peanut butter together, can use microwave, stirring every 30 seconds until melted.

Once you melted peanut butter, chocolate, evenly distribute chopped oreos all over top of cake.

Pour melted chocolate mixture over top, spreading with a spatula.

Make sure chocolate gets down into oreo crevices, as it is glue that holds top to bottom, do best you can, but chocolate will probably not reach all way to very edge of cake.

Refrigerate 2 hours before serving.

Let bars sit at room temperature 15 minutes before cutting.

Try, cut them carefully, but beware that tops might crack a little.