Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake Recipe
Be warned: According to readers, if you serve this delectable treat as a birthday cake, you'll be starting a tradition. One that's going to be tough to break.

Yield:

16 servings

Recipe from

 Recipe

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 1 Hours

Nutritional Information

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 %

Ingredients

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

Preparation

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:
FAMILY FUN
This great-tasting cake looks like a giant
OREO Cookie.
COOKING KNOW-HOW
If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until desired consistency.
SIZE-WISE
Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

Note:

February 2013
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