Chocolate Fudge Oreo Pound Cake

5 from 11 votes

Chocolate Fudge Oreo Pound Cake

Chocolate Fudge Oreo Pound Cake recipe is a dark chocolate pound cake loaded with crushed Oreo cookies.

Course Dessert

Cuisine American/Southern

Keyword bundt cake, cake, chocolate bundt cake, chocolate bundt cake recipe, chocolate pound cake, chocolate pound cake recipe, easy pound cake recipe, moist pound cake recipe, pound cake, pound cake recipe

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings servings

Calories 431kcal

Author Paula

Equipment

Ingredients

POUND CAKE

1 cup butter at room temperature
½ cup Crisco shortening *Crisco
2 and ½ cups granulated sugar
3 cups all-purpose flour sifted then measured
½ teaspoon salt
1 teaspoon baking powder
5 tablespoons Hershey's special dark cocoa powder I used this cocoa, sifted then measured
6 large eggs at room temperature
¾ cup whole milk at room temperature
1 teaspoon espresso powder
1 tablespoon pure vanilla extract
14 regular Oreos broken into small-ish pieces

FROSTING

8 ounces cream cheese at room temp
¼ cup Crisco shortening I use Crisco
1 and ½ cup powdered sugar (aka confectioners) sifted then measured
1 tablespoon clear vanilla extract see post for details

Instructions

FROSTING

Coat a 10-inch bundt or tube pan with solid vegetable shortening then coat with granulated sugar (pour the extra sugar out) or coat with Wilton Cake Release.
Preheat oven to 350 degrees F.
In the bowl of your electric mixer beat butter, shortening and sugar together until creamy and fluffy. Stop the mixer and scrape the sides.
Add eggs, one at a time mixing until the yolk disappears before adding the next egg. Stop the mixer and scrape the sides.
In another bowl, sift together flour, salt, baking powder, and cocoa.
Add the expresso powder and vanilla to the milk.
With the mixer on low, add flour mixture alternately with milk mixture, mixing well after each addition. Stop the mixer and scrape the sides, stir to combine.
Fold in the crushed cookies. Spoon the batter into the prepared baking pan.
Bake at 1 hour 10 to 20 minutes. (I find that chocolate cakes are dryer or cook faster, not exactly sure, but watch it closely and don't overbake. I used a dark pan and baked my cake 75 minutes exactly.) The cake will be done with a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
Cool on a wire rack 20 minutes before inverting on a serving tray. Cool completely before frosting.

FROSTING

In the bowl of your electric mixer, beat solid vegetable shortening and cream cheese until smooth. Slowly add the vanilla and powdered sugar. Beat until smooth.
Serve and enjoy.
Seal in an airtight container after cake is completely cooled.
Store on the countertop for 3 days or in the refrigerator up to 7 days in an airtight container. Cake freezes well.

Notes

I have only tested this with Crisco, I trust only it for a solid vegetable shortening.
Use real butter, no substitutions
All cold ingredients need to be at room temperature

Nutrition