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| 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 (18.25 ounce) package devil's food chocolate cake mix
- 4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
- 1/4 cup butter
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed
Instructions :
| Prep : 20M | Cook : 16M | Ready in : 1H20M |
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- Heat oven to 350 degrees 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 :
- This great-tasting cake looks like a giant OREO Cookie.
- If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until of desired consistency.
- 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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