Tomorrow: Chocolate Banana Coconut Cream Pie
Chocolate-Covered OREO Cookie Cake
From: Kraft
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings
Ingredients:
1 package (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Directions: HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes 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. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.
Kraft Kitchens Tips
Family Fun: This great-tasting cake looks like a giant OREO Cookie.
Cooking Know-How: If chocolate glaze becomes too thick, microwave on HIGH 20 to 30 seconds or until of desired consistency.
Tomorrow: Chocolate Banana Coconut Cream Pie
Photo by ginnerobot @ flickr
