I knew the ultimate pairing for oreos had to be the gooey gooey cake. Most people have heard of this cake due to Paula Deen but we had the original recipe in my family for decades and it originated in St. Louis, where my Aunt Bev lives. It has been a family favorite forever.
Preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick baking spray.
For the Bottom Layer
Add chocolate cake mix, egg, and melted butter to a large bowl and whisk together until well mixed. Pat the cake mixture to the sprayed pan and evenly pat down into the bottom of the pan.
For the Gooey Chocolate Layer
Add cream cheese to your mixer bowl and mix on high for 2 minutes until light and fluffy. Bring the mixer to low speed and slowly add in powdered sugar, eggs, cocoa powder, coffee and vanilla extract. Lastly, add in melted butter.
Spread completed gooey chocolate layer over the top of the bottom cake layer. Bake for 35 minutes (check there but up to 40). Do NOT overbake this cake. It should remain gooey and undone in the center when it is done baking. Allow to cool.
For the Cookie Whipped Cream:
In the bowl of your mixer, add heavy cream and powdered sugar and mix on high speed until soft peaks.
Lastly, add 1/2 of chopped oreos and fold in and beat until stiff peaks.
Spread oreo topping on top of gooey cake and sprinkle with remaining chopped oreos and serve.