Chocolate-Covered OREO Cookie Cake
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 20 min
- Cook
- 1 hr
Ingredients
- 1 pkg. (2-layer size) devil’s food cake mix
- 1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate
- 1/4 cup butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed
Steps
- HEAT oven to 350°F.
- 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.
Notes
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.