Family recipe
Chocolate-Covered OREO Cookie Cake
Ingredients
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Cooking Instructions
HEAT oven to 350ºF.
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.
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.
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.
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.
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.
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.