Since we are having a little celebration at home for my kids’ birthdays (William – Oct. 28 and Sophie – Oct. 25), I thought I’d make a quick post of one of their favorite cakes. I normally like to bake from scratch but this cute cake is a great exception to the general rule. I like to make it once in awhile ’cause it’s so easy and has always received rave reviews whenever and wherever served. That explains why it has been pinned on Pinterest for over 470K already!
Without much ado, it being one of the most popular cakes on the web – here’s the Kraft Chocolate-Covered Oreo Cake, aka – The Giant Oreo Cake!
I followed the recipe to the letter pretty much though I note the particular brand that I use when I make this. Yummmmy!
1 pkg. (2-layer size) devil’s food cake mix (Duncan Hines)
4 squares Baking Chocolate, Semi-Sweet (Ghirardelli)
1/4 cup butter
1 pkg (8 oz) Philadelphia Cream Cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip Topping
12 Oreo Cookies, coarsely crushed
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.
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.
Here’s the link to the original recipe
from Kraft – Chocolate-Covered Oreo Cookie Cake.
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