Red Velvet Cake With Oreo Cream Cheese Frosting

For the Cake:

Preheat oven to 350 degrees F.

Grease and flour 4, 8-inch cake pans and set aside

Whisk eggs together, add in oil, buttermilk, vinegar, vanilla and food coloring. Set aside.

Sift all of your dry ingredients together.

In the bowl of your electric mixer on medium/low speed add in your dry ingredients to your wet 1 cup at a time until they are all combined.

Split batter up evenly between all 4 cake pans.

Bake for about 30 minutes or until a toothpick is inserted and comes out clean.

Let the cakes cool for about 20 minutes then flip out of your cake pans onto cooking racks.

For the Frosting:

In your food processor blend the Oreos into crumbs.

In the bowl of your electric mixer whip your heavy cream until soft peeks form.

Add in your cream cheese and whip until they are combined.

Mix in powdered sugar on medium/low speed. Wiping down the sides of the bowl as needed to ensure everything is evenly mixed.

Fold in Oreo crumbs.

Assembly of the Cake:

After cakes have cooled completely lay a thick layer of frosting on your first layer, top with a 2nd cake and then repeat frosting and alternate cake and frosting layers.

After centers are frosted continue to frost the entire cake.

If you have mini Oreos place them along the bottom of the cake.

Freeze for 1-2 hours.

For the Chocolate Coating:

After the cake is done freezing, bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water. Add in chocolate and heavy cream stir continuously until melted.

Stir in sugar. It should be at a pourable constancy... if not you can add some water 1 tsp at a time until it is.

Remove from heat and allow to cool for about 15 minutes.

Remove cake from freezer and pour chocolate over the top. You can work the chocolate down the sides with a rubber spatula to create drips. Place in the refrigerator and remove it 1 hour before serving.