Chocolate Covered OREO Cookie Cake [UPDATED]Published 2:21pm Wednesday, August 22, 2012 Updated 12:13pm Wednesday, August 29, 2012
Chocolate Covered OREO Cookie Cake
We were celebrating two birthdays last weekend – one for a special friend who was turning 87 – and the other for my daughter’s boyfriend who was turning 21. Wanting to try something new that everyone would like, I looked to Pinterest and found this recipe.
It was EASY, because as much as I love to cook – I really don’t enjoy baking that much. And had all the ingredients that people like – chocolate and Oreos. I lightened it up a bit by using fat free cream cheese and fat free whipped topping, but let’s not kid ourselves…this is an indulgent dessert, so you should keep portion size in mind. The cake could easily serve 16 people.
Everyone loved it. I would recommend you keep the cream mixture cool longer before you spread it – at least 30 minutes. It will keep its shape better as you create the middle layer.
1 - pgk. Devil’s food cake mix (or any dark chocolate cake mix), and ingredients on box directions
4 - squares Baker’s semi-sweet chocolate
¼ cup butter
1 – 8 0z. pkg fat free cream cheese, softened
½ cup sugar
2 cups fat free whipped topping, thawed
12 OREO cookies, coarsely crushed
Prepare cake batter according to box directions. Bake in 2 – 9 inch rounds. Cool cakes completely.
Microwave chocolate and butter in small microwavable bowl on high for 1-2 minutes until creamy smooth; check it often. Set aside to cool.
Beat cream cheese and sugar in large bowl with mixer until well-blended. Gently stir in whipped topping and cookie crumbles. Refrigerate until ready to use; or at least 10 minutes.
To put cake together – place 1 layer on plate. Spread with the cream cheese mixture. Top with the other layer. Spread chocolate glaze on top. Keep refrigerated until firm. Let stand on counter 10 minutes prior to serving. Refrigerate leftovers.
This cake can serve up to 16 people; so slice it smaller than you would a regular cake.