01 -
Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
02 -
Prepare the chocolate cake mix according to package instructions, mixing eggs, oil, water, and vanilla extract.
03 -
Pour the batter into the prepared pan and spread evenly.
04 -
Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
05 -
Dust a clean kitchen towel with powdered sugar while the cake bakes.
06 -
Immediately invert the cake onto the powdered sugar-dusted towel and carefully peel off the parchment paper.
07 -
While the cake is still warm, roll it up in the towel and let it cool completely.
08 -
In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.
09 -
Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
10 -
Fold in crushed Oreo cookies gently to distribute them evenly.
11 -
Unroll the cooled cake and spread the Oreo cream cheese filling evenly over the surface.
12 -
Gently re-roll the cake, ensuring the filling stays intact and the cake remains tight.
13 -
Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour.
14 -
Drizzle melted white chocolate over the top of the roll.
15 -
Decorate with whole Oreo cookies and sprinkle extra crushed Oreos over the cake roll.
16 -
Slice into portions and serve immediately.