Oreo Roll Cake

Ingredients:

3 packages Oreo

1/2 cup chocolate frosting

2 tbsp milk

113g butter ~ room temp

2 cup powdered sugar

3 tbsp milk

Directions/Instructions:

1. Remove fillings from the Oreos.  In a food processor, blitz the cookies to a fine crumb and add the chocolate frosting and milk.  Blitz again and set aside for later.
2. Take 1 tablespoon and shape the cream fillings into a golf ball-sized and wrap into plastic wrap.  Put it into the freezer.
3. Put the remaining filling into a large mixing bowl with butter.  Use a wooden spoon to cream together until smooth, then add the powdered sugar.
4. Mix and milk to loosen the mixture.  Use an electric mixer to beat it until light and fluffy.
5. Lay a large sheet of plastic/parchment paper on the countertop, and pour the Oreo mixture dough.  Shape it into a Swiss roll-size rectangle, then lay another sheet of plastic/parchment paper on top.
6. Use a rolling pin to roll it out 8x12-inches.  Remove the plastic/parchment paper and neaten the edges up with a palette knife.  Pressing and shaping so that it is firm along the edges too.
7. 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.
8. Use the plastic/parchment to help roll the cake, finishing with the seam of the cake underneath.  Tightly wrap it in the excess and place in the fridge for at least 2 hours to firm.
9. Ready to serve, remove the roll cake from the fridge and place it 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.