Chocolate-Covered OREO Cookie Cake

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Serving size:16
Prep Time:
Total Time:
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.

Ingredients

  • 1 package devil's food cake mix
  • 4 squares BAKER'S semi-sweet chocolate
  • 1/4 cup butter
  • 8 oz PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 2 cup thawed COOL WHIP Whipped Topping
  • 12 OREO cookies, coarsley crumbled

Directions

  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.

 

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.

If you love this cake, try our recipes for Brown Butter-Sour Cream Crumb Cake, Essential EatingWell Chocolate Bundt Cake or Our Best Cheesecake.