Everyone really loves this filling. I have made it many times. It is so delicious paired up with the WASC cake also on this site. In fact I just got finished making a batch for an upcoming cake. I have not yet tried it with chocolate cake, but I am sure it would be terrific.
Making this for the filling of our chocolate halloween cake for DD's school! The filling is to die for. I couldn't stop eating it the last time I made it...neither could my husband. Thanks for a great recipe!
this is my go to filling for most cakes. I usually omit the oreos and just use it as is, but I've substituted graham cracker, nilla wafers, and all sorts of other things. THanks for sharing this great recipe!
How much filling does it make? I'm wondering how many batches I would have to make for an 11x15 sheet cake.
How do you recommend storing this if making a few days in advance?
I refrigerated it, and it was fine. Just bring it to room temp before filling your cake.
I want to try this right away! Do I need to use a thin layer of BC first so that it will not soak into the cake? Or can I spread it as-is onto the cake? Hubby is an Oreo fanatic, so I'm sure we will love it! :)
I just tried this today, and it is delicious. I had some left over, and I've just been eating it with a spoon haha.
Jenniboo...I didn't put any BC first. It seems to be a pretty stable filling. HTH =)
THanks jessahmir! I baked my cakes this morning and am about to make the filling now. Can't wait to try it. :)
This is sooo yummy!! it was a big hit with the family!
I'm so glad you all like this as much as I did when I came up with it :o) To answer some questions: NO thin layer of BC is needed, it doesn't absorb into cake like a fruit filling. Storage - you don't have to refridgerate. That was the purpose of making this filling. The content of everything in it has very long shelf lives. I have prepared it a week in advanced with no problems.
Sorry for the late responses, I didn't see this as a new added feature here on CC. ~ Dawn
Originally it stated on the recipe that the filling is enough for a 9x13.
Very yummy! For those of you who are trying to figure out how far this recipe will go, I doubled this and it was enough to fill a 16" round cake.
Do you think this can be made with butter instead of shortening?
@KarenOR- I used 3/4 shortening, and 1/4 butter because I ran out of shortening :)~ and it turned out fine. This recipe is fantastic, thanks for sharing!
Do you think I could pipe this in the center of cupcakes? Is it too think/chunky???
Absolutely delicious filling! I paired it with chocolate cake, and it was perfect. It can be kind of thick but if you want fluffy you can turn to the recipe which calls for heavy cream, the only thing is that you'd have to fridge that recipe, so depending on what time of year it is, you can go with one or the other. It's soooo delicious and easy to make, thank you.
This couldn't be better!
This is great stuff! I just filled my 11 years old's b-day cake with it and the girls LOVED it. Thank you for sharing.
I made this filling last year and am just getting around to reviewing it. It was fantastic. My DH and I couldn't stop eating the leftovers. I have a cake order this weekend and am using this filling for a WASC w/Confetti. Thanks!
Is there something wrong with me? I thought it was greasy and tasted like straight Crisco. I was very disappointed - had my heart set on an Oreo filling like a local bakery uses, but this was NOT it. :(
I wanted to use the entire 16 oz container so here's the conversions for anyone who doesn't want to do the math:
16 oz fluff 1 cup plus 1 tablespoon shortening 3/4 cup powdered sugar 4 1/2 teaspoons water 1 1/2 teaspoons vanilla (I didn't change this) 1/4 teaspoon salt (not changed) 23 oreos (based on 20 for the original recipe)
Unfortunately, I also found this to be very greasy. I would probably decrease the shortening and/or add more powdered sugar. I was using this for a carved cake so I put the oreos in the food processor so they would be ground finely.
I made this for a chocolate cake. Turned out excellent. Yummy!
I remade this again today with only 1/2 cup of shortening instead of 1 cup and less vanilla (hard to tell how much, I had a measuring disaster!) and it turned out great.
Made this as a filling for my daughter's birthday cake. It was delicious!!! Couldn't stop eating it!! Be careful - this stuff is deadly to a diet!! Love it! Thanks for posting!
I couldn't wait to make this....but I have to agree with Homeslice. It was greasy and tasted like pure crisco....I thought I might have done something wrong...but it's an easy receipe....Now I'm searching hard for a cookies and cream filling.
Are you omitting the filling and using only the cookie part of the Oreo?
Ohhhh so yummy!! Made this yesterday and only used 1/2 cup shortening and it was devine!!!!
I tried this and it is delicious. My problem was that I didn't dam it or put a layer of BC and it DID sink into the cake. Did I do something wrong? I followed the recipe with the changes that microbiology made and there was barely any icing left by the time we cut the cake. Everyone raved about the taste though so I think I'll try it again, just need to figure out how to thicken it up.
wow!! so soo good, thank you very much for sharing!
YUMMY!! I just made a half batch of this as a test run for a cake I have coming up and so I could taste it for myself :-D I had an extra 8in by 3in deep round of chocolate WASC that I filled with this and I LOVE IT! Next time I think I'll make the cookie bits (which btw I used double stuff) a little smaller for spread ability, but otherwise I think this is perfect!! THANKS for sharing, I'll be using this over and over!! :-)
Do i just need to use the cookie part of the oreos or the whole thing? (cookie and cream)
I want to make this but read some of the reviews and I just wanted to know do i just need to use the cookie part of the oreos or the whole thing? (cookie and cream)
I use the whole cookie broken into small bite size pieces, I'm pretty sure that's what the recipe is calling for. I used the double stuff oreos because I like them better. HTH! Beware this is some really good stuff, it's hard to keep from eating :-)
Has anyone tried this with a chocolate frosting? I like this recipe the best but would like to make it chocolate flavored instead. Any ideas?
I made this with the following changes......1/2 c shortening (not a fan of the yucky crisco taste) and I put my oreos in the blender and ground then up until they were the consistency of ground coffee :-)......EXCELLENT!!!! I made a 1/4 sheet cake for a small party of 10 ppl. Bday girl (lady) wanted an all choc cake but wasn't specific on a flling. I came across this recipe and made an all chocolate cake/cookies n cream filling/cream cheese frosing and.........O M G!!!! Im not a chocoholic like others but this cake was DELICIOUS!!!!! 10 ppl finished the ENTIRE CAKE IN LESS THAN 30MINS!!! This cake combination is my new go to for my chocoholics!!!
Hate to dissent, but I agree with Homeslice and dcallar. All I can taste is the Crisco and the chemical flavor of the marshmallow fluff. Didn't like this at all.
Awesome stuff. Eating it straight off the spoon!!
I was a little hesitant to make this filling, because of some of the comments saying that it tasted greasy. The first time I made it and tasted it...and it DID taste greasy out of the bowl. When you put it inside the cake, though, it's amazing! I have made it twice now, and both times I used it as cupcake filling for the "darn good chocolate cake" recipe. Absolutely delicious! My son thought it tasted like an oreo cakester :0)
Ugh. This stuff is really gross. Much better off mixing Oreos with standard buttercream or a traditional marshmallow meringue frosting.
Is there a difference between Marshmallow Fluff and Creme? I cant find Fluff here (in Sunnyvale, CA). I can only find MM Creme by Kraft. Please let me know what modifications I would need to make if I use creme instead of fluff? Thanks, Sneha
I used this filling for my daughter's bday cake and it was great. I used 1/2 butter, 1/2 shortening. Everyone loved it. I'm making a cake this weekend and this was the filling that was requested! So yummy and so easy to make too! Thanks for sharing.
OMG..my kids & family LOVED this filling. I made it last week for my 9 year olds birthday party. My 14 year old wants it for his tomorrow. It was super easy and soooo yummy!!! Thanks for the great recipe. :)
Does this filling need refridgeration.Can the cake sit out.TIA.
I just made this for a chocolate cake filling. It's the highest rated Oreo filling recipe, but I'm sorry- I don't see why it has ten stars. Like a few of the others who commented, I found it to be very greasy, and not sweet enough. Very blah. My husband even snubbed his nose at it and told me he didn't know what it needed, but it needed something.
Delicious filling!! I just made this the other day and paired it with the original WASC vanilla cake recipe and it was a definite hit. I used marshmallow creme since we don't have fluff in the south. I was able to fill three one cup layers for an eight inch round cake. The only thing I would change is make the cookie pieces smaller for a smoother filling. This one is definitely a keeper!
If you make a week in advance and put the Oreos in it, don't they get soggy? Or should I add the oreos on when the time to fill the cake comes? Thanks a lot.
I think the comments about this tasting greasy like crisco are because crisco is greasy. You should try using Hi-ratio shortening. It will produce a much more creamy and smooth texture. Or try some of the substitutions using part butter.
And use the cookies with the filling in them.