Chocolate-Covered OREO Cookie Cake

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Chocolate-Covered OREO Cookie Cake 

Prep Time: 20 min

Total Time: 1 hr 20 min

Makes: 16 servings

 

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Baking Chocolate

1/4 cup (1/2 stick) butter, cut up

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Chocolate Sandwich Cookies, coarsely crushed

 

PREHEAT oven to 350°F. Prepare and bake cake mix in two (9-inch) round

cake pans as directed on package. Cool in pans 5 min. Invert onto wire

racks; remove pans. Cool layers completely.

 

PLACE chocolate and butter in small microwaveable bowl. Microwave on

HIGH 2 min. or until butter is melted. Stir until chocolate is

completely melted. Cool 5 min.

BEAT cream cheese and sugar in large bowl with electric mixer on medium

speed until well blended. Add the whipped topping and cookie crumbs; mix

lightly. Place 1 of the cake layers, top-side down, on serving plate;

spread with the cream cheese mixture. Cover with the remaining cake

layer, top-side up. Spoon glaze over top of cake. Let stand until set.

Store in refrigerator.

 

KRAFT KITCHENS TIPS

Size It Up

Enjoy a serving of this indulgent cake on occasion, but keep portion

size in mind. One cake makes enough for 16 servings.

Family Fun

This great-tasting cake looks like a giant OREO Chocolate Sandwiich

Cookie.

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MY NOTES A couple of things to remember ...

 

1) The cake must be kept in the frig.

 

2) The cake MUST be room temperature to slice. If it's sliced

Cold, the semisweet topping cracks.

 

I'm sure you'd already know that but I had to learn the HARD way ...

 

Another thing I did -- when making the cake mix it called for 1-1/3 C.

Water -

 

I used 2/3 C. water - 2/3 C. Kaluha so my cake had more of a Mocha

Flavor and it was very good.