1. Preheat oven to 180 to 200 degrees Celsius. (Mine wasn't fan forced.)
   
2. Take about 7 Oreo's (or 3/4 of the pack) and twist and turn them all, and scrap the white cream off. Put the cream in another small separate bowl.
3. Place the Oreo's without cream in a medium bowl and crush them all up, then adding the butter and milk in slowly.
4. Place mushy Oreo mix in a small, lightly greased oven proof ceramic bowl (or tin greased one, but it won't get the same effect a ramekin would and even out with a spoon so the surface is flat.
5. Put inside oven, and set timer for 8 minutes.
   
6. After 8 minutes, poke with something (I use a metal shish-kebab, you can use a fork if you don't have one) and if the cake is still mushed and uncooked  inside, (poke right in the middle), check on it again every 2 minutes till the metal thingy/fork comes out dry.
7. Immediately remove from ramekin and place on cooling rack. Allow to cool for 15-20 minutes, or place in the fridge for extra fast cooling. It won't change the taste, but don't leave it there for more then 15 minutes or it will ice up. We want it room-temperature.

Ingredients: (Icing)

1. Mix the butter and milk into the cream to soften it up first, and if you want it softer, don't add too much milk or it will become watery.
2. TBS at a time, begin to add the icing sugar until mixture become slightly thicker and more pasty (but not too dry!)
3. Once you've checked the cake is completely cooled, spread thick layer of icing on to the top. And serve.

Invented By Caitlin Preval >.<
 

This is what your work space should look a bit like.

The final touch! If you want a more intricate professional look to your cake (that is very easy to do) spread some more icing on the sides of the cake, a nice thick even layer, and twisting some more Oreo's in half, gently press them around the side of the cake! Then add some chocolate powder and crumble Oreo on top.

Heaven!