• Preheat the oven 15-20 minutes to 350 degrees, grease and flour three 8×2 inch round pans, adding a circle of parchment paper in the bottom of each pan.
• Place Oreos in a ziploc bag or between two sheets of waxed paper and crush with a rolling pin.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
• In another bowl, add the buttermilk, vegetable oil and vanilla.  Set aside.
• In the bowl of your electric mixer (with paddle attachment if using a stand mixer), add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
• Add the eggs one at a time mixing until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until incorporated.
• Fold in the Oreo crumbs. Divide batter between your pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. *If baking in 9 inch pans, bake 25-30 minutes. Let cool 10 minutes and turn out.
• This recipe makes 8 cups of batter

Oreo Whipped Cream Filling

• Chill the mixing bowl and beaters in the freezer for 10 minutes or refrigerator for 20 minutes.  You can use a hand mixer or stand mixer with the whisk attachment.
• Add the cream to the bowl, mix at med to high speed.  When the mixture begins to thicken, add the powdered sugar and vanilla.  You can stop mixing anywhere from medium soft to firm peak stage.  I usually mix until firm peak (peaks that sand straight up when pulling the beater out of the bowl).  Do not mix beyond firm peak, after that point it will have a grainy appearance. 
• Fold in the crushed Oreos
• Makes 2 cups 

For the Vanilla Buttercream

• Cream the (slightly softened) butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• This recipe can be doubled or halved.
• Yields approximately 4 ½ cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
• Can be frozen in air tight container for at least three months . Thaw on countertop.
• If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

For the Ganache Drip

• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.