Chocolate-Covered OREO Cookie Cake

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 Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 430
  • Cholesterol: 60mg
  • Fiber: 2g
  • Fat: 26g
  • Sodium: 300mg
  • Sugars: 34g
  • Saturated fat: 11g
  • Carbohydrate: 49g
  • Protein: 5g
  • 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

  1. HEAT oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.
  5.  
  6. 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.
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