Oreo and Chocolate French Silk Cake

April 12, 2011 by Naomi Robinson / 36 comments »

Oreo and Chocolate French Silk Cake

Oreo and Chocolate French Silk Pie Cake ~ It’s a cake, it’s a pie . . . it’s both. This is a low fat Chocolate French Silk Pie sculpted into a cake and layered with an Oreo whip cream layer.

Oreo and Chocolate Silk French Cake

If you are familiar with a traditional French Silk Pie, then I’m sure you are reading this with one eye brow raised. French Silk Pies are, well, pies, not cakes. But they are also usually made with 16 tablespoons of butter and this Oreo and Chocolate French Silk Cake is made with 4 tablespoons. How’s that for low fat?

I know I’m taking a lot of liberties here with a classic, but let’s call it a personal riff. I’ve replaced the chocolate and butter with chocolate and milk in a pudding form. Not necessarily for a lower calorie count, but hey, it can’t hurt with bikini season in a month or two.

Actually, I lightened up the whole pie turned cake for textural reasons, especially since the Oreo layer is Cool Whip. Yes, I could have made my own whipped cream and I do many times, but for this I wanted Cool Whip. There’s just something about Cool whip that reminds me of being a kid.

In fact I wanted the whole nostalgic feeling of having a kid dessert-chocolate pudding and Cool Whip, but dressed in adult sophistication. If you know me or if you’re a regular reader, you know I didn’t grow up with many desserts. A dessert like this one was something that was either a once-in-awhile treat or something I enjoyed at a friend’s home.

So of course now it seems that I’m trying to right that wrong my parents inflicted on my sweet tooth. And this cake did some serious make-up!

A few notes:

If you prefer, this can just as easily be made in a 9inch pie pan. If you would like to make it as it appears in the picture, I used a 3×6 springform pan because I wanted a tall cake like appearance.
This can be fully assembled the one day ahead of time.
For a step-by-step picture tutorial to making the homemade chocolate pudding portion click here.
I assembled mine and then actually froze it overnight and moved it to the refrigerator 2 hours prior to serving for a firmer texture. This gave the Oreo and Chocolate French Silk Pie Cake an almost ice cream cake like texture.

Oreo and Chocolate French Silk Pie Cake

Makes one 3×6 cake or 9in pie pan

Ingredients:

Oreo Crust:

24 Oreo cookies, crushed
4 tablespoons unsalted butter, melted

Chocolate Pudding:

*For a step-by-step picture tutorial click here.

1/3 cup cornstarch
½ cup granulated sugar
Pinch of salt
3 cups cold whole milk
3/4 cups dark chocolate, chopped
1 tablespoon vanilla extract

Oreo Layer:

2 ¼ cup Cool Whip
1/3 cup crushed Oreos

Instructions:

Oreo Crust:

Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Set aside 1/3 cup for the Oreo Cool Whip layer. Mix remaining portion with the melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Chocolate Pudding:

Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add chocolate stir to combine. Add vanilla and stir to combine.

Oreo Layer:

Place Cool Whip and crushed Oreos in a bowl and mix to combine.

Assembly:

Pour chocolate pudding over the Oreo crust. Pour Oreo Cool Whip layer on top of the chocolate pudding. Finish cake to decorating preference. Refrigerate for at least 2 hours or overnight.

Cakes

36 comments »

36 Responses to “Oreo and Chocolate French Silk Cake”

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Krista@BudgetGourmetMom — April 12, 2011 @ 5:24 pm

Oh man that looks good! You did a fantastic job…I have a sudden urge to buy some Oreo’s, right now, just to make this!

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Xiaolu @ 6 Bittersweets — April 12, 2011 @ 5:25 pm

You are crazy, girl! And I love it. Something like this is what I’d imagine Boston Cream Pie would be after finding out it’s a cake.

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Maris (In Good Taste) — April 12, 2011 @ 5:28 pm

This looks incredible. I must bookmark this

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DessertForTwo — April 12, 2011 @ 6:06 pm

I’m all for lower-calorie desserts! Yay for this one!

I might take it a step further and use 2% milk in the chocolate pudding.

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Kathy - Panini Happy — April 12, 2011 @ 6:35 pm

I am absolutely blown away – what an amazing cake!

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Amber | Bluebonnets & Brownies — April 12, 2011 @ 6:40 pm

That is one beautiful and decadent cake.

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Tracy — April 12, 2011 @ 8:22 pm

What an insanely luscious-looking cake! I think I’d be full after one bite…but I know I wouldn’t be able to stop. ;-)

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Wenderly — April 12, 2011 @ 9:02 pm

Ohhhhhhhhhh la la is THAT *gorgeous*!!!!!

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Laura — April 12, 2011 @ 9:37 pm

This looks heavenly! I love French Silk Pie.

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Cookbook Queen — April 12, 2011 @ 10:14 pm

Gasp. That’s just gorgeous!! WOW.

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Aimee @ Simple Bites — April 12, 2011 @ 10:15 pm

I am seriously impressed! LOVE that dark crumb exterior. Very dark and decadent.

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iscribbler — April 13, 2011 @ 12:37 am

You are a lifesaver! I’m baking a triple chocolate cheesecake this week for our anniversary and I didn’t know what to do with the leftover oreos – now I have a brilliant recipe! I love how it’s “lighter” than the original, too. :) Thank you!

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Emily — April 13, 2011 @ 1:53 am

Naomi, you’ve done it again! Combining some of my favorite things into one! This looks so divine!

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Kristen — April 13, 2011 @ 3:14 am

Wow – this looks fantastic, Naomi! I love all the flavors.

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Shaina — April 13, 2011 @ 5:03 am

Holy chocolate lovers dream. I want to make this yesterday so I can be enjoying it right now. Gorgeous, Naomi!

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paddle attachment — April 13, 2011 @ 5:57 am

You are right, this has got to be a kid pleaser. Or for that matter, a crowd pleaser. Nice work!

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Rosie @ Sweetapolita — April 13, 2011 @ 10:54 am

This is brilliant, Naomi! So utterly gorgeous too. I love knowing that it’s lower-cal, since that doesn’t happen a whole lot in my kitchen. You’re amazing, as always!

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shirley@køkken69 — April 13, 2011 @ 10:54 am

Naomi, this is seriously DIVINE! Love how tall and regal the oreo crust looks!

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Sylvie @ Gourmande in the Kitchen — April 13, 2011 @ 11:23 am

Argh, don’t remind me about swimsuit season, lol. I don’t want to think about that yet, I’d much rather think about this beautiful cake. And I don’t have to feel guilty about it because you already said it was low fat!

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sweetsugarbelle — April 13, 2011 @ 12:36 pm

This is incredible. I hope my husband can figure out how to make it for my birthday ;-)

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katie — April 13, 2011 @ 12:42 pm
2 questions – for the oreo/cool whip layer, is it 1/3 cup or 1/4? it says 1/4 at first, then 1/3. and for the pudding layer, you leave the chocolate out when you blend all ingredients right? because it says blend all.
cannot wait to make this!

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- Naomi replied: — April 13th, 2011 @ 1:30 pm
  
  Hi Katie- I’ve updated the recipe to answer your questions. Thanks for letting me know!
  
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shelly (cookies and cups) — April 13, 2011 @ 12:57 pm

This is perfection!! Too bad I would eat the whole thing by myself ;)

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bakingbitsandbobs — April 13, 2011 @ 1:23 pm

This looks so perfect! oreo crusts are always my favorite part of any oreo cakes, and I love that the crust runs all the way up the side of the cake.

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Brooke (Baking with Basil) — April 13, 2011 @ 3:26 pm

Can’t believe this is low fat! It looks like it would loaded with the 14tbsp of butter. GREAT photos…you definitely have my craving a slice!

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Jen @ My Kitchen Addiction — April 13, 2011 @ 6:52 pm

This looks incredible… And so stunning!

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Amber — April 13, 2011 @ 7:45 pm

Beautiful cake! I love it. Think I’m going to try to make a vegan version.

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Kristie — April 15, 2011 @ 10:04 pm
Did you use the whipped cream to decorate the top as well?

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- Naomi replied: — April 15th, 2011 @ 11:53 pm
  
  Hi Kristie,
  
  For the piping that holds the cherries, I used a Swiss meringue buttercream-much lighter than regular buttercream but weighted enough to hold the cherries.
  
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sophistimom — April 16, 2011 @ 1:29 am

You inspire me, Naomi. This is such a beautiful cake!

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Peggy — April 16, 2011 @ 6:00 pm

Wow! I love this! This sounds like a crowd pleaser, for sure!

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Kristie — April 21, 2011 @ 7:17 am

Thanks so much, I made this for my family and they loveeedd it. Super easy to make and really good frozen!

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iscribbler — May 7, 2011 @ 1:55 am

I made this on Tuesday and it was delicious! We froze the leftovers and that makes the pie even more decadent. I used skim milk for the pudding with no problems, too. Still tasted wonderful. :) Thank you for this recipe!

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Nichole — July 30, 2011 @ 4:52 am

Hi! I’m going to make this for my brother’s birthday on Sunday ~ I have a 9″ springform pan ~ do I need to double the recipe or anything? I’ve never used one of these pans before!

Last minute, but just found this BEAUTIFUL recipe today!

Thanks!

Nichole

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Frostine — September 9, 2011 @ 1:11 pm

Hi there,
Just wanted to send a quick note to let you know that I have really been enjoying your blog. Thanks for sharing all these fantastic recipes.

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