OREO Graveyard Cake
Ingredient List
- 19 OREO Cookies, divided
- 1 pkg. (2-layer size) devil's food cake mix
- 1 can (12 oz.) ready-to-spread fluffy white whipped frosting, divided
- 1 tsp. bone and skull shaped Halloween sprinkles, divided
Nutritional Information
| Calories | 290 |
| Total fat | 13g |
| Saturated fat | 5g |
| Trans fat | 0g |
| Cholesterol | 30mg |
| Sodium | 330mg |
| Total Carbohydrate | 40g |
| Dietary fiber | 1g |
| Total sugars | 25g |
| Added sugars | 25g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 10% DV |
| Potassium | 0% DV |
- 1
Heat oven to 350°F.
- 2
Cover bottoms of 2 (8-inch) round pans with parchment; spray with cooking spray.
- 3
Chop 8 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour evenly into prepared pans.
- 4
Bake 24 to 29 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
- 5
Use 2 Tbsp. of the frosting and 1/4 tsp. of the sprinkles to decorate 3 of the remaining cookies to resemble tombstones.
- 6
Crush remaining cookies. Place 1 cake layer, top side down, on serving plate; spread with half of the remaining frosting. Top with remaining cake layer, top side up. Spread top of cake with remaining frosting. Top with crushed cookies, letting some of the crumbs to fall onto plate. Lightly press crumbs into frosting on cake to secure.
- 7
Stand decorated cookies on top of cake, pressing gently into frosting to secure. Scatter remaining sprinkles around tombstone cookies.