Red Velvet Oreo Truffle Cake

Today is the Four Year Blog-iversary of Vegetarian & Cooking! I can't believe how far this blog has come from my tiny college kitchen. The recipes for this blog have now been created in eight different kitchens (three that were my own) and over the last four years my posts have been featured by many awesome companies and blogs. Year Four saw many changes to Vegetarian & Cooking, namely my transition from student to a full-time member of the work force. And although taking time off to study for the bar exam left me without the daily posts I had racked up over the previous three years, it was plenty worth it in the end.

I'm humbled and blessed by how well this blog has been received by my family friends and well as plenty of strangers who have spent time reading, commenting, and trying these recipes.

Four years ago this was my Facebook post:

February 26, 2012 at 4:43pm
Starting a cooking blog, the perfect combination of my three favorite things -- cooking, photography and writing.

Look for my first post tonight!

I couldn't be more excited about the leaps and bounds this blog has grown since that moment in 2012. and as always I cannot wait to see where things grow from here.

Recipe slightly adapted from Pizzaaaerie.

-1 box Red Velvet Cake Mix
-1 1/4 cups water
-1/3 cup oil
-3 large eggs
-1 cup light sour cream
-1 package Jell-O Instant Pudding (Vanilla) 3.4 oz
-1 package Oreo cookies
-1 8-ounce package neufchatel cheese
-1/4 cup butter
-1/6 cup evaporated milk
-1/4 cup mini chocolate chips (extra for garnish)

Preheat oven to 350 degrees F. Grease sides and bottom of two cake pans -- I used two eight inch pans.

Blend together cake mix, oil, water, eggs, sour cream, and pudding mix. Beat at low speed (for 30 seconds). Then bake for 30-35 minutes (or until a toothpick inserted comes out clean).

While the cake is baking, crush the oreo cookies in a food processor (the Vitamix worked wonderfully for this) and stir in the softened neufchatel cheese until fully blended. This will be a very thick "filling". Place half of the filling on a sheet of wax paper and top with another. Use a rolling pin to roll the filling into a 1/4 inch layer. Shape and form until rounded like the cake layers. Repeat with the second half of the filling.

After cake has cooled, flip one circle of oreo filling onto the cake, add the other cake layer and once again top with an oreo round.

In a saucepan over medium heat, melt together butter and evaporated milk. Bring to a rolling boil for 1 minute and stir in chocolate chips. Remove from heat and pour over cake, finishing with a garnish of mini chocolate chips!


This cake turned out pretty cool, I think it might have looked even nicer as a bundt cake with the oreo filling as a center layer, but I didn't think about that until after the fact. I promised my mom that next year I would make some sort of a white cake for the Five Year Blog-iversary, it never occurs to me that I've made a chocolate cake for the blog-iversary over the last four years until I already have the ingredients. Everyone seemed to really enjoy this cake, the oreo filling added a nice touch. 


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