1Cut parchment paper to fit in the bottom of two 8-inch round baking pans. Coat with nonstick cooking spray.
2Prepare cake mix according to package directions for two 8-inch cakes, substituting buttermilk for water and using vegetable oil and eggs.
3Pour into pans and bake in a preheated 350º oven for 34 to 38 minutes, until a toothpick inserted in the center comes out clean. Cool in pans on baking racks for 15 minutes. Remove from pans, remove parchment and cool completely.
4Meanwhile, prepare frosting. With a stand mixer or a hand mixer combine butter, confectioners' sugar and milk. Beat on low until just combined, then on high 3 to 5 minutes, until fluffy. Set aside 1 Tbsp. of the frosting.
5Carefully take apart mini and regular Oreo cookies, making sure frosting sticks completely to one of the halves. Place non-frosted halves in a resealable plastic bag and smash into pieces.
6Trim layers of cake to make each one flat and place one layer on a stand. Spread 3/4 cup of the frosting evenly over top and sprinkle with smashed cookies, pressing slightly into frosting.
7Place second cake layer on top, then spread remaining frosting over the top and sides of cake. With a bit of the reserved frosting, secure one of the M&M's to each of the 20 Oreo halves. Arrange on cake so they look like pairs of eyeballs.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...