Ingredients
The following ingredients have 24 Servings
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (lightly beaten)
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter
- 1/4 cup cocoa powder
- 1 cup hot water
- 1 cup chopped Oreo cookies
- 1 8 oz package cream cheese, at room temperature
- 1/2 cup butter
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Oreo cookies (chopped-for topping the cake)
Instruction
- To make the sheet cake: Preheat oven to 350 degrees. Grease a sheet pan with cooking spray and set aside. I use an 11 x 17 jelly roll pan.
- In a large mixing bowl, whisk together sugar, flour, baking soda, and salt. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.
- In a small sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and hot water. Turn up the heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix until smooth. Stir in the egg mixture and mix until ingredients are combined. Stir in the chopped Oreo cookies.
- Pour the batter into the prepared sheet pan and tap on the counter a few times to distribute the cake batter evenly. Bake the cake for 18 minutes, or until a toothpick comes out clean when inserted in the center.
- While the cake is baking, make the cream cheese frosting. In the bowl of a stand mixer, beat the cream cheese, butter, sifted powdered sugar, and vanilla together. Beat with the beater blade until smooth and creamy.
- When the cake is completely cool, frost the cake with the cream cheese frosting. Sprinkle the cake with chopped up Oreo cookies. Cut into squares and serve.
