Name: Chocolate-Covered OREO Cookie Cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Devil's food chocolate cake mix - 1 (18.25 ounce) package; BAKER'S Semi-Sweet Chocolate - 4 (1 ounce) squares; Butter - ¼ cup; PHILADELPHIA Cream Cheese, softened - 1 (8 ounce) package; Sugar - ½ cup; Thawed COOL WHIP Whipped Topping - 2 cups; OREO Cookies, coarsely crushed - 12

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Covered OREO Cookie Cake

1. Devil's food chocolate cake mix - 1 (18.25 ounce) package

2. BAKER'S Semi-Sweet Chocolate - 4 (1 ounce) squares

3. Butter - ¼ cup

4. PHILADELPHIA Cream Cheese, softened - 1 (8 ounce) package

5. Sugar - ½ cup

6. Thawed COOL WHIP Whipped Topping - 2 cups

7. OREO Cookies, coarsely crushed - 12

How to cook deliciously - Chocolate-Covered OREO Cookie Cake

1. Stage

Heat oven to 350 degrees F.

2. Stage

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.

3. Stage

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.

4. Stage

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.