Chocolate-Covered OREO Cookie Cake Recipe
Chocolate-Covered OREO Cookie Cake Recipe photo by KRAFT
TOTAL TIME: 1 hr 20 min
MAKES: 16 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1 package (4 ounces) BAKER'S® Semi-Sweet Chocolate
  • 1/4 cup butter
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1/2 cup sugar
  • 2 cups COOL WHIP® Whipped Topping, thawed
  • 12 OREO® Cookies, coarsely crushed

Nutritional Facts

1 serving equals 430 calories, 26 g fat (11 g saturated fat), 60 mg cholesterol, 300 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. HEAT oven to 350°F.
  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. Yield: 16 servings.
COOKING KNOW-HOW: If chocolate glaze becomes too think, microwave on HIGH 20 to 30 sec. or until desired consistency.
Originally published as Chocolate-Covered OREO Cookie Cake Provided by Philadelphia® Cream Cheese 2013

Nutritional Facts

1 serving equals 430 calories, 26 g fat (11 g saturated fat), 60 mg cholesterol, 300 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Chocolate-Covered OREO Cookie Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 23, 2014

"I love this cake! It was easy to make and tasted terrific. Made it for my grandson's birthday. His favorite cookie is an Oreo. He loved it and took a picture for his instagram account. I didn't use the crushed cookies for the center as I thought it looked more like and Oreo with out. The filling was tasty and not too sweet. Also for the icing on top, I just used about 1/2 of a tub of chocolate fudge frosting thinned with a bit of chocolate syrup. My grandson and all of his friends enjoyed it and there was a lovely slice leftover for my lunch. It was good the second day too!"

MY REVIEW
Reviewed May. 3, 2014

"Use unsalted butter for the chocolate topping so that it doesn't taste bitter."

MY REVIEW
Reviewed Apr. 28, 2014

"Made this for my son's birthday, and it was good. Fairly easy. I used leftover frosting, melted slightly, for the top instead of the glaze. Thought the cream cheese filling could be just a little tastier. Vanilla? Lemon Juice? Over all, good recipe though."

MY REVIEW
Reviewed Apr. 28, 2014

"This is the cake most requested by my family. I have made it with and without the crushed Oreos, depending on whether I have them on hand. The only change I make is that any time I use a cake mix, I ALWAYS add an extra egg and a small box of instant pudding mix to the cake mix for a more moist cake that is not crumbly."

MY REVIEW
Reviewed Apr. 26, 2014

"This was a quick and easy cake that satisfied! Not too sweet, not too chocolatey, not too dense .... it really is a nice balance of everything. Any fans of cookies n' cream (like my husband!) will enjoy this cake."

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