- 3 packages Double Stuf Oreos
- 1/2 cup chocolate frosting
- 2 tablespoons milk
- 1 stick of butter, room temperature
- 2 cups powdered sugar
- 3 tablespoons milk
- Remove fillings from the Oreos. Blitz the cookies to a fine crumb and add the chocolate frosting and milk. Blitz again and set aside for later.
- Shape the cream fillings into a golf ball-sized shape and wrap in plastic wrap. Put this into the freezer while you make the rest of the roll cake.
- Put the remaining filling into a large mixing bowl with the room temperature butter. Use a wooden spoon to cream together until smooth, then add the powdered sugar. Mix and add 3 tablespoons of milk to loosen the mixture. Use an electric mixer to beat it until light and fluffy.
- Lay out a large sheet of plastic wrap on your countertop, and pour the Oreo mixture on top. Shape it into a Swiss roll-sized rectangle, then lay another sheet of plastic wrap on top. Use a rolling pin to roll it out, roughly 8 by 12 inches. Remove the plastic wrap and neaten the edges up with a palette knife, pressing and shaping so that it is firm along the edges too. Spoon the cream filling on top and use a palette knife to smooth it over, leaving a gap of 1/2 inch at the thin end farthest from you. Use the plastic wrap to help you roll the cake up, finishing with the seam of the cake underneath. Tightly wrap it in the excess plastic wrap and place in fridge for at least 2 hours to firm up.
- When you’re ready to serve, remove the roll cake from the fridge and place on a serving tray. Remove the frozen cream filling from the freezer, and use a fine grater to grate shavings on top of the cake. Slice and serve immediately.