Like. Woah was this good. It is also VERY rich. I know you’re reading the first ingredient and thinking HOW MANY OREOS?! But you say that like you haven’t eaten a whole row of Oreos before while binge watching Netflix… no? Just me?

Anyhoo. I’m a believer in all things in moderation. Especially if it’s celebratory! And I promise. This is so rich, half a piece will do ya. It’s its own built in moderation system.

Recipe is below, but here’s a video in case you like it that way:

And if one minute, eight seconds is too long, here it is on Tik Tok too. And if ya don’t have time for that, well then I’m afraid I can’t help ya.

https://vm.tiktok.com/ZMJgtQmR3/

I mean c’mon. You can’t look at this and NOT make it.

This cake also keeps great in the freezer for long periods of time!

Ingredients:

• 2 packages Double Stuf Oreos
• 1/2 cup chocolate frosting
• 2 tablespoons milk
• 1 stick of butter, room temperature
• 2 cups powdered sugar
• 3 tablespoons milk

Directions:

1. Remove fillings from the Oreos. Blitz the cookies to a fine crumb and add the chocolate frosting and 2 tbsp milk. Blitz again until a moist crust like mixture forms.
2. Shape some of the cream fillings into a golf ball-sized shape and wrap in plastic wrap. Put this into the freezer while you make the rest of the roll cake.
3. Put the remaining filling into a large mixing bowl with the room temperature butter. Cream together until smooth (I used a hand mixer), then add the powdered sugar. Mix and add 3 tablespoons of milk to loosen the mixture. Use an electric mixer to beat it until light and fluffy.
4. Lay out a large sheet of plastic wrap on your countertop, and pour the Oreo mixture on top. Shape it into a rounded rectangle, then lay another sheet of plastic wrap on top. Use a rolling pin to roll it out, roughly 8 by 12 inches. Remove the plastic wrap and neaten the edges up, pressing and shaping so that it is firm along the edges too. Spoon the cream filling on top and smooth it over, leaving a gap of 1/2 inch at the thin end farthest from you. Use the plastic wrap to help you roll the cake up, finishing with the seam of the cake underneath. Tightly wrap it in the excess plastic wrap and place in fridge for at least 2 hours to firm up.
5. When you’re ready to serve, remove the roll cake from the fridge and place on a serving tray. Remove the frozen cream filling from the freezer, and use a fine grater to grate shavings on top of the cake. Slice and serve immediately.