Back in the day, I would make an Oreo cake from time to time. It was a typical Devil’s Food flavor cake-in-a-box from the mega-mart, mass produced cream cheese full of unnecessary ingredients, a tub of frozen Cool Whip, and about two-thirds of a large package of Oreo cookies. It was topped with a hard shell of melted Baker’s chocolate.The nutritional value of a slice of this cake was “Don’t do it, you have plenty to live for! Your family will miss you!”
I’m not going to bother with a deeper dive on all questionable items that made up those ingredients. First, just reading that list makes it obvious that it was an absolute disaster to consume, and second, I don’t want to know exactly how bad it was because I ate a LOT of this cake. No wonder I felt like death most of the time.
As bad as it was for us, it was a family favorite. My wife had a birthday recently. I know women are weird about their age, so I’ll just say it starts with fifty and ends with one. I decided on a whim that I would bring back this cake, but make it with all my new hard earned trial and error knowledge of making desserts that fit my current lifestyle.
You know, the one where I wear 29 inch waist pants instead of 36 going on 38 inch waist pants. I had just made the perfect chocolate avocado frosting the week before, and it was easy and quick. My vanilla cake rounds I used for my strawberry cake are also easy and delicious, so those were in play. Plus, I already had detailed articles for those, so that saves some time for this one, which is always a plus.
You will need the links to make the frosting and the cake rounds, so here they are:
Frosting
Cake rounds
You’ll need to get a bar of at least 70% dark chocolate, a box of grass fed cream cheese, and a box of Simple Mills chocolate crackers, and you are all set. This cake is so good, you will dream about it and wake up wanting it for breakfast.
Approach with caution. Yes, it is in another league completely nutritionally speaking, but low calorie it is not. If you are watching your daily calorie intake, you’ll need to remove something in your normal routine to leave space for a slice – or two.
Okay, put the knife down and walk away from the cake now. Go outside. Drive to the beach. Whatever you need to do. It’s that good.
Cookies and Cream Cake
2 Trust the Process cake rounds (link above)
1 batch avocado chocolate frosting (link above)
8 oz grass fed cream cheese
2 oz grass fed butter – softened
2/3 cup powdered monkfruit sweetener
1 tsp vanilla extract
Simple Mills Chocolate crisps (a couple of handfuls, smashed)
Instructions:
Make your cake rounds and frosting from the links above. Let the cake rounds cool completely. Beat the cream cheese, butter, powdered monkfruit, and vanilla in a large bowl until smooth, then fold in the crushed chocolate crisps:
Spread the cream cheese mix over one of the cake rounds:
Top with the other cake round, then spread the avocado frosting to cover completely:
Now comes the hard part. Stick the cake in the fridge and let it sit overnight. Your patience will be rewarded. Slice and serve to a grateful world. Some Breyers low carb ice cream is a great option to go with it:
See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.