- 1 pkg. (2-layer size) devil's food cake mix
- 4 squares BAKER'S Semi-Sweet Chocolate
- 1/4 cup butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 cups cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed
- calories 430
- cholesterol 60 mg
- fiber 2 g
- fat 26 g
- sodium 300 mg
- sugars 34 g
- satfat 11 g
- carbohydrate 49 g
- protein 5 g
- iron 10 %
- calcium 6 %
How to Make It
HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
KRAFT kitchens tips:
This great-tasting cake looks like a giant
If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until desired consistency.
Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.