Oreos and Cake: A Match Made in Heaven

Seeing as today is my birthday (yay!) I was busy this weekend baking my favorite dessert - chocolate oreo cake with cookies 'n' cream frosting. Let me tell you, this stuff is addictive. My brother (nonvegan) can't stop eating the frosting. The height of decadence is dipping unused oreos in the frosting. I basically used the chocolate cake recipe from Vegan Cupcakes Take Over the World (a must-have for vegan chefs), but have altered it enough that I don't feel too bad sharing the recipe with you. Here it is!

Tools: Oven, microwave, electric hand mixer, two large bowls (for frosting and batter - I use one bowl, and wash it before making the frosting), cake pan or muffin pans, ziplock bags, someting to mash cookies with, bowl for melting butter, large (at least 2 cup) wet measuring cup, 1 cup dry measuring cup, teaspoon measure, large spoon.

Ingredients (I made 1 and 1/2 recipes for a big cake, but this should make a smaller cake or about 24 cupcakes)
Cake:
     2 c non-dairy milk (I use almond)
     2 tsps apple cider vinegar
     2 and 1/2 to 3 c sugar
     1 and 1/2 c vegan butter (I use Earth Balance)
     3 tsp vanilla extract
     1 and 1/2 c cocoa
     2 and 1/4 tsp baking soda
     1 and 1/2 tsp baking powder
      large pinch salt
     3 c flour
     2/3 of a package of oreos
Frosting:
     2 c vegan margarine
     2 c shortening
     1/2 c (ish) non-dairy milk
     5 c (ish) powdered sugar
     1 tsp (ish) vanilla extract
     Oreos to taste, at least 1/2 of a package

Directions:
1) Preheat the oven to 350. Add the apple cider vinegar to the milk in the measuring cup and set aside for a few minutes to curdle. Melt the margarine in a bowl.
2) Mix the milk mixture, sugar, margarine, and vanilla together in the bowl. If the milk is cold, the margarine may resolidify. If this happens you may want to use the electric hand mixer to break up the chunks, but don't worry, by the end of the recipe the butter will be incorporated.
3) Add the cocoa, baking powder, baking soda, and salt and mix well.
4) Add the flour, one cup at a time, to the mixture.
5) In a plastic bag mash the oreos. I like largish chunks in the cake, but not larger than 1/6 of a cookie.
6) Bake the batter. I used two circular springfoam pans, which took about 30 minutes. (Just check it periodically - I don't really remember how long it was.) Cupcakes take about 10 to 12 minutes for each batch. If you're using something different, just cook the cake for 20 to 25 minutes, check it, and go from there.
7) While the cake is cooking, make the frosting. This is really subjective - that's why all the measurements have "ish" next to them. Melt the butter and the shortening (seperately - Earth Balance shortening takes forever to melt), then add the milk, sugar, and vanilla. Mix with the electric hand mixer until well incorporated. If it's too thick, add more milk, too thin, more sugar. Basically just keep adding stuff until it tastes good, but a bit of advice, leave it slightly runny. If you want it more buttery, add more butter, if you want it to taste more like commercially available frosting, add more shortening. When it tates good, crush up the cookies into fine crumbs (I put them in a bag and used a rolling pin on them) and add them in. Keep adding cookies until you get the desired taste.

Here's a pic!