Servings: 8 to 12

For the Cake: subheading: For the Cake:
¾ cup baking flour ¾ cup baking flour
¼ cup cocoa powder ¼ cup cocoa powder
½ and 1/8 teaspoon baking soda ½ and ⅛ teaspoon baking soda
1/8 teaspoon salt ⅛ teaspoon salt
½ cup granulated sugar ½ cup granulated sugar
1 cup sour cream 1 cup sour cream
1/3 cup vegetable oil ⅓ cup vegetable oil
1 teaspoon pure vanilla extract 1 teaspoon pure vanilla extract
 
For the Oreo whipped cream: subheading: For the Oreo whipped cream:
40-50 ore cookies 40 to 50 ore cookies
4 ½ cups heavy cream 4 ½ cups heavy cream
2 tablespoons granulated sugar 2 tablespoons granulated sugar
1 tablespoon pure vanilla extract 1 tablespoon pure vanilla extract

Preheat the oven to 350°F.
Mix the flour, baking soda, cocoa and salt into a bowl.
In a smaller bowl whisk the sugar, sour cream , oil, eggs and vanilla until it is smooth.
Whisk the ingredients from the large bowl with the wet composition until smooth.
Pour the batter into the pan and bake it until it looks firm, around 25 minutes.
You should wait for about 10 minutes until the cake is a bit cool and then remove it from the pan.
Cut 6 Oreo cookies in half and set aside. After that, chop remaining cookies into ¼ -inch pieces and set aside.
The Oreo whipped cream should be made in 2 batches.
In bowl of standing mixer fitted up with whip attachment, whip 2 cups of cream on medium speed to soft peak, spoon into a large bowl and place it in the fridge.
Then, in the same mixer bowl whip remaining 2 ½ cups cream, sugar and vanilla to soft peak and fold into the previous whipped cream.
1 cup of whipped cream should be placed in the fridge for the decoration of the cake.
Chopped Oreos need to be folded into remaining whipped cream.
Slice cake in half to create 2 layers.
Place the bottom one on a serving plate and spread ⅓ of Oreo whipped cream onto the cake.
Top with the second half and use the remaining Oreo cream to frost the top and sides of the cake.
After 2 hours in the refrigerator the cookies should be soften enough.
Then you can use the reserved whipped cream in a pastry bag to decorate your cake as you wish.