I'm a little late in posting this recipe, but the cake is worth waiting for! Our friends Lauren and Pat invited us to their house for dinner two weeks ago and I offered to bring dessert. I had seen this cake in an issue of Kraft Food and Family magazine and thought it would be a good addition to Lauren's delicious dinner of baked tortellini. The cake is super easy to make and quite yummy! It actually wasn't as sweet as I anticipated, which wasn't a bad thing, and it was nice and chocoaltey. I made quite a mess pouring the melted chocolate over the top - patience is key here to keep it from running all over, and anyone who knows me knows that patience is not really my thing. But aside from rivers of chocolate on my kitchen counter and floor, this cake was a winner!
Chocolate Covered Oreo Cookie Cake
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 as directed on package in two 9-inch round baking pans. Cool 5 min.; remove from pans. Cool completely on wire racks.
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.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place one cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.