Last month was Baby Girl’s birthday and we partied like it was 1999.
I think. I don’t know. I don’t remember parties in 1999. I was like, eight, so I wasn’t going to many shin-digs if they didn’t involve choreographing dances to Britney Spears songs or pillow fights.
So we partied like a bunch of people that celebrated the cutest girl in the world turning two!
That’s a little more precise.
Baby Girl is pretty obsessed with Oreos so I knew I had to use them in her birthday dessert.
Seriously, I buy Oreos to use in baked goods (OKAY… mostly cheesecake) all the time and I have to hide them in every nook and cranny so she can’t sniff them out.
She’s got the nose of a blood hound when it comes to Oreos.
She’s definitely my daughter.
Let’s take a second and talk about this Hot Chocolate Frosting, you guys.
IT’S AMAZING. It is fluffy and super chocolatey without being too sweet. It’s perfect. Especially when combined with the super sweet Oreos and chocolate pudding.
For the cake, you can either trash up a boxed cake mix or you can go with my go-to chocolate cake recipe. Super easy. Super chocolatey. You’ll love it. Find that recipe here.
Also, check out that cake stand. How cute is that? My awesome friend and neighbor MADE it for me. WHAT? I know! I’m surrounded by so many wonderful and talented people. I should ask them do more stuff for me.
- 1 box chocolate fudge cake mix
- 1 (5.9 oz.) box instant chocolate pudding mix
- 4 large eggs, slightly whisked
- 3/4 cup vegetable oil
- 1 (8 oz.) container sour cream
- 3/4 cup boiling water
- 1 (3.4 oz.) box instant devil's food pudding mix
- 2 cups cold milk
- 4 cups heavy whipping cream
- 2 cups hot chocolate mix (I used Ghiradelli double chocolate hot cocoa mix and it was AWESOME!)
- salt, to taste
- Oreos, for garnish
- Preheat oven to 325° F. In the bowl of an electric mixer combine the cake mix, chocolate pudding and chocolate chips. Stir until combined, then add in the eggs, oil and sour cream and mix until thoroughly combined. Continue to mix on medium/high speed while pouring your boiling water into the mixture, and continue mixing for about 2 minutes.
- Pour cake batter into two 9-inch round cake pans until they are about halfway full. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow the cakes to cool on a cooling rack while still in the pan.
- Combine the pudding mix and milk. Cover and put in the refrigerator until ready to use. Should set in about 5 minutes.
- In the bowl of an electric mixer, add the heavy whipping cream. Beat until soft peaks form. Add the hot chocolate mix and salt, to taste and beat until stiff peaks form.
- When the cakes are completely cooled, remove them from the cake pans and set one on the cake stand. Spread pudding across the bottom layer (at this point, the frosting recipes makes enough that you could also add some to the middle of the cake if you want!)
- Carefully, place the other cake on top and begin to frost. Using a rubber spatula, spread frosting across the top of the cake and slowly spread your way out to the sides. Continue to spread the frosting down the sides all the way to the bottom, covering the entire cake.
- Crush Oreos to desired consistency and sprinkle on top and press into the sides. Serve immediately, or keep in the fridge until ready to serve.
Doesn’t get much better than that.
Right here. This is my happy. I want to kiss that double chin right off her face.
Happy Birthday, my darling girl! You make every day brighter than the last.