Instructions

1. Preheat oven to 325 degrees. Grease and flour 2 9″ round pans
2. Empty chocolate chips into small bowl. Heat 1 pint of heavy cream until almost boiling point. Remove from heat and pour over chocolate chips. Let stand until melted. Mix until smooth and set aside.
3. Crush oreos. Set aside. Pour dry pudding into bowl of mixer. Add 1 pint of heavy cream. Mix on low speed until almost set. Stir in crushed oreos by hand. Refridgerate.
4. Cream butter in mixer. Sift cake mix into bowl. Add water and begin to mix on low speed adding eggs one at a time until incorporated. Scrape down sides and add sour cream mixing until well blended. Do not over mix.
5. Pour cake batter into prepared pans. Bake at 325 for 30-35 minutes. Cool in pan on wire rack for 10 minutes. Release from pan and cool completely.
6. To assemble: Place 1 cake layer on serving plate. Top with oreo cookie/pudding mixture. Top with second cake layer. Pour cooled ganache over entire cake. Chill if desired or if you’re like me and can’t wait……….eat immediately. Keep refridgerated.