Chocolate-Covered OREO Cookie Cake
16 servings
1h 20min Cook
Ingredient List
- 1 pkg. (2-layer size) devil's food cake mix
- 1 pkg. (4 oz.) semi-sweet baking chocolate
- ¼ cup butter
- 1 pkg. (8 oz.) brick cream cheese, softened
- ½ cup sugar
- 2 cups thawed frozen whipped topping
- 12 OREO Cookies, coarsely crushed
Nutritional Information
| Calories | 430 |
| Total fat | 26g |
| Saturated fat | 11g |
| Cholesterol | 60mg |
| Sodium | 300mg |
| Total Carbohydrate | 49g |
| Dietary fiber | 2g |
| Total sugars | 34g |
| Protein | 5g |
| Calcium | 6% DV |
| Iron | 10% DV |
- 1Heat oven to 350ºF.
- 2Prepare 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.
- 3Microwave chocolate and butter in medium microwaveable bowl on HIGH 45 sec. to 1 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 whipped topping and crushed cookies.
- 4Place 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.