- I do not recommend using a casserole crock pot for this recipe. The cake needs room to rise as it cooks while not touching the paper towels (which are there to catch any moisture from the lid). A 6-quart crock pot is best.
- You will want to make this in a slow cooker that you know cooks evenly and does well with cakes. Baking in a slow cooker can be challenging, so using a slow cooker that you know bakes well is highly recommended.
- When baking, it is incredibly important to watch it closely the first time you make it.
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Ingredients
Method
- Gently fold the crushed Oreos into the prepared cake mix.
- Pour the cake mix into a lightly greased 6-quart slow cooker.
- Place 2-3 paper towels under the lid, cover, and cook on high for 1 to 1.5 hours.
- Remove the insert from the slow cooker, place it on a heat-safe surface, remove the lid, and cover with a clean dish towel to cool.
- Combine the cream cheese, butter, vanilla, and milk, then gradually mix in the sifted powdered sugar while the cake cools.
- Stir the crumbs from 12 cookies into the smooth icing until well combined.
- Spread the icing over the cooled cake and sprinkle with the remaining cookie crumbs.