Chocolate-Covered OREO Cookie Cake

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Chocolate-Covered OREO Cookie Cake

1 pkg. (2-layer size) devil's food cake mix

4 squares BAKER'S Semi-Sweet Chocolate

¼ cup butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

½ cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Make It

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.

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 sec. or until desired consistency.

Size-Wise

Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

 

Chocolate Oreo Cake

Ingredients

• 1 (18 ounce) boxes betty crocker devil's food cake mix
• 3 eggs
• 1/2 cup oil
• 1 1/3 cups water
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 8 ounces whipped topping, thawed if frozen
• 12 Oreo cookies or 12 other chocolate sandwich style cookies, coarsely chopped
• 1 cup chocolate frosting ( from a can is fine)

Directions

1. Preheat the oven to 350 degrees.
2. Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
3. While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
4. Cool cakes completely.
5. To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
6. NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!

TOPPING:

2 tbsp. powdered sugar
1 tsp. vanilla
1 1/2 c. whipping cream, whipped

In small bowl, fold powdered sugar and vanilla into whipped cream. Spread about 2 1/2 cups over cooled cake. Pipe or dollop remaining whipped cream down center of cake. If desired, garnish with mandarin oranges. (Dip drained mandarin oranges in 1/2 square melted unsweetened chocolate. Place on cooling rack until chocolate is firm.)

Store in refrigerator. 12 servings.

Chocolate Sandwich Cookie Cake

Using our sandwich cookie cake pan set, you can create a dessert that is reminiscent of creamy sandwich cookies. The two cakes are baked separately and then sandwiched together with rich buttercream frosting or cooling ice cream. This luscious treat will satisfy kids and grown-ups alike!

Ingredients:

For the cakes:

1/2 cup cocoa powder, plus more for dusting

7 oz. bittersweet chocolate, broken into pieces

14 Tbs. (1 3/4 sticks) unsalted butter, cut into cubes

1 cup all-purpose flour

1 tsp. baking powder

3/4 tsp. salt

1 3/4 cups granulated sugar

4 eggs

1 3/4 tsp. vanilla extract

For the quick buttercream frosting:

4 1/2 cups confectioners' sugar

12 Tbs. (1 1/2 sticks) unsalted butter

3 1/2 Tbs. milk, plus more, if needed

1 1/2 tsp. vanilla extract

Pinch of kosher salt

 

Directions:

Have all the ingredients at room temperature.

Preheat an oven to 350°F. Using a small pastry brush, grease 2 sandwich cookie cake pans with shortening or softened butter, making sure to coat the details and crevices in the pans. Dust thoroughly with cocoa powder; tap out excess.

To make the cakes, put the chocolate and butter in a heatproof bowl and microwave until melted, stirring once, about 1 1/2 minutes. Alternatively, put the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a few pieces at a time, until blended. Let the chocolate mixture cool slightly.

In a bowl, whisk together the flour, the 1/2 cup cocoa powder, the baking powder and salt until combined. Set aside.

In a large bowl, whisk together the granulated sugar, eggs and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined. Divide the batter between the prepared pans and spread evenly. Gently tap the pans on the counter to release any air bubbles. Bake until the tops of the cakes are shiny and a toothpick inserted into the center comes out with a few crumbs attached, about 35 minutes.

Transfer the pans to a wire rack and let cool for 15 minutes, then invert the cakes onto a cutting board.

Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 3 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes. If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

Using a large spatula, carefully turn 1 cake over so the printed side faces down. Spread the buttercream evenly over the flat side of the cake. Place the second cake, printed side up, on top. Cut into slices and serve. Serves 12 to 16.

Ice Cream Variation: Bake the cakes and let cool completely. Put 2 1/2 cups vanilla or mint ice cream in a bowl. Using a handheld electric mixer, beat the ice cream on low speed until softened, about 2 minutes. Lay a sheet of parchment paper on a baking sheet and place 1 cake, printed side down, on the parchment. Spread the ice cream evenly over the flat side of the cake and freeze until firm, about 15 minutes. Place the second cake,printed side up, on top. Freeze for at least 30 minutes or up to 4 hours before slicing and serving.

From:Williams-Sonoma Kitchen.