Step 1: Preheat and Prep
Let’s get crunchy—crank your oven to 325°F and feel the kitchen hum with promise. Grease two 8-inch round (2-inch deep) pans with butter, dust with flour (I love that slick prep!). Take a sec to breathe—this is gonna be an Oreo wonder, and you’re already on your way.

Step 2: Chop the Oreos
Toss 15-20 Oreos into a ziplock gallon bag—push out the air, seal it, and whack ‘em with a meat mallet or roll with a pin ‘til chopped (I giggle at that satisfying crunch!). Don’t crush too fine—set aside (my kitchen’s buzzing with cookie vibes!).

Step 3: Mix the Wet Goods
In a bowl, whisk 1 cup sour cream, ½ cup milk, 2 tsp clear vanilla extract, and 6 egg whites—mix ‘til smooth (I love that creamy swirl!). Set it aside—that vanilla scent’s got me hooked (my heart’s racing with excitement!).

Step 4: Whisk the Dry Mix
In a big mixing bowl, whisk 2 ¾ cups cake flour (or 2 ½ cups all-purpose), 2 cups sugar, ½ tsp baking soda, 1 ½ tsp baking powder, and ½ tsp salt—give it a good stir (I love that powdery puff!). This is the tender foundation—ready to go!

Step 5: Blend the Batter
With the mixer on medium, add ⅔ cup vegetable shortening and ¼ cup (½ stick) room-temp unsalted butter in chunks to the dry mix—beat ‘til the flour’s coated and crumbly like sand (I grin at that texture!). Add half the wet mix—beat on medium ‘til just combined (don’t overdo it, I keep it gentle!). Scrape the bowl—add the rest of the wet mix, beat 30 seconds ‘til blended (I’m drooling already!). Scrape again—mix 10-15 seconds more, then fold in 2 cups chopped Oreos by hand (I love those cookie flecks!).

Step 6: Bake the Layers
Pour batter into the pans—smooth the tops (I feel artsy leveling it!). Bake for 45 minutes—check ‘til a toothpick has moist crumbs (I watch with glee as they puff up golden!). Cool in pans on racks 10 minutes—turn out and cool completely (that Oreo scent’s pure magic!).

Step 7: Crush Oreos for Frosting
Toss 10 Oreos into a ziplock or food processor—crush ‘til fine (I love that cookie dust!). Set aside—no big chunks here (my kitchen’s ready for frosting fun!).

Step 8: Whip the Frosting
Beat 1 ½ cups (3 sticks) room-temp unsalted butter, 8 oz room-temp cream cheese, and a pinch of salt ‘til creamy—add 3 cups confectioners’ sugar and 1 tbsp milk, beat on medium (I love that silky start!). Add 3 more cups sugar and 2 tsp clear vanilla—beat ‘til smooth (I sneak a taste—it’s frosting heaven!). Check consistency—add up to 1 cup sugar if thin, or 1-2 tsp milk if thick—beat on medium-high 2 minutes ‘til fluffy (I’m grinning at that lightness!). Stir in 1 cup crushed Oreos by hand (I’m drooling at those crumbs!).

Step 9: Frost and Decorate
Place one cooled layer on a plate—spread frosting, stack the second layer, and frost the top and sides (I feel like an artist with that creamy swirl!). Sprinkle crushed Oreos around the base—pipe swirls and top with mini Oreos if you want (that first bite’s pure bliss, and you made it happen!). Store covered—I sneak bites ‘til it’s gone!