Oreo Roll Cake

Ingredients:

3 packages Oreo

1/2 cup chocolate frosting

2 tbsp milk

113g butter ~ room temp

2 cups powdered sugar

3 tbsp milk

Directions/Instructions:

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