Giant Oreo Cookie Cake

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!




Ingredients

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

Procedure

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.

Here's the link to the original recipe from Kraft - Chocolate-Covered Oreo Cookie Cake.

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