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- 2½ cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs, at room temperature
- 1½ cups buttermilk, at room temperature
- 1½ cups strong black coffee, hot
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
- For the Cookies and Cream Filling:
- 8 ounces cream cheese, room temperature
- ½ cup salted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 12 Double Stuf Oreos, crushed or finely chopped
- For the Chocolate Fudge Frosting:
- 6 ounces unsweetened chocolate, melted and cooled
- 4½ cups powdered sugar
- 1½ unsalted butter, at room temperature
- 6 tablespoons whole milk or half-and-half
- 1 tablespoon vanilla extract
- For the White Chocolate Glaze:
- 2 cups powdered sugar, sifted
- 4 tablespoons whole milk
- ½ teaspoon vanilla extract
- 6 ounces white chocolate, melted and still warm
View Full Recipe at Brown Eyed Baker
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