Chocolate Lovers Dream Cake

  • Yield: 12 servings


1box chocolate fudge cake mix
1cup all purpose flour
1cup sugar
1-- generous dash of salt
1cup sour cream
1cup very hot water, with 1 packet instant hot chocolate mixed in
3large eggs
1tablespoon white chocolate coffee flavoring syrup
1/2cup solid vegetable shortening
1/2cup butter, room temperature
2teaspoons white chocolate syrup
12-- oreo cookies, crushed
4cups shifted confectioner's sugar
2tablespoons milk (if icing is too stiff, add a little at a time till spreading consistency)
3/4cup hershey's cocoa powder


Combine all dry ingredients and mix with wire whisk. Next add all wet ingredients and combine with a large spoon. Then using mixer blend really well for approximately 2 minutes.
Pour evenly into two baking pans and bake as usual. Oven temp of 350º for approximately 30 minutes.
NOTE: to ensure even baking I always use two strips of terry cloth dampened, and then pinned around cake pans. This will help in eliminating that hump in the middle of your cake.
Removed from oven and cool about 5 minutes. I then wrap cakes well in saran wrap while cake is still hot as the steam creates more moisture in your cake. Either refrigerate or freeze cakes depending on when you need the cake. Do not frost cake till it's completely cooled.
Cream your butter and shortening together. Add flavoring and then gradually and with mixer on slow add sugar, one cup at a time. Scrape sides often to make sure it all gets mixed in thoroughly. Icing will appear dry then start adding your milk till it becomes of a spreading consistency. When frosting is spreadable, and cookies and stir to mix in by hand.
Cut each layer in half. Spread oreo frosting on top of the first three layers.
Make the same frosting recipe again only difference is add 3/4 cup cocoa and do not mix in cookies. Use this frosting to frost whole outside of cake. Enjoy.