Combine all dry ingredients into a large mixing bowl and mix with a whisk to break up any lumps.
Add in all wet ingredients except the hot water and mix well until combined.
Add in the hot water slowly and mix in. The batter will look a little runny.
Prepare 2 8” cake pans with nonstick spray and distribute the batter evenly.
Bake for 20 - 25 until a toothpick comes out clean
Buttercream Frosting Instructions
Cream together the butter until light and fluffy.
Add in the powdered sugar one cup at a time until completely combined.
Add in the powdered sugar one cup at a time until completely combined.
Finally add in the cookie crumbs.(I use a food processor)
Level the cake by removing the dome of the cake and then cutting the cake evenly in half to create 2 pieces from each cake. (This is not necessary, you can simply stack the two cakes and have two layers)
Place one piece of cake on a cake plate and top with a generous amount of the buttercream.
Continue with each layer and cover the outside of the cake.
Top with whipped cream and oreo cookies and enjoy!
Notes
For best results make sure your ingredients are at room temperature.