Preheat the oven to 350°Fahrenheit. Lightly grease and flour an 18×13 sheet pan. Set aside.
In a large bowl, sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or a large bowl with an electric mixer), add eggs, milk, oil and vanilla. Beat on medium speed, for 2 minutes. Slowly add the dry ingredients to the wet ingredients and quickly mix all ingredients, until fully incorporated, making sure not to over mix, about 1 minute. Stir in boiling water or hot coffee to the batter (mixture Sheet will be thin). Add crushed Oreos and pour in prepared pan. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven and cool.
Meanwhile make the frosting. In a large bowl, beat the butter until light and fluffy. Add the confectioners’ sugar, vanilla, and cream and mix. Add most of the crushed Oreos and combine. Spread frosting all over the top of the cake. Sprinkle remaining crushed Oreos. Enjoy!
