oreo..oreo...oreo..cake
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
- Preheat the oven to 350
degrees.
- Prepare the cake mix with the
oil, water, and eggs. Bake in two 9-in cake pans per directions on the
box.
- While cake is baking, cream the
sugar and softened cream cheese together until fluffy. Fold in the cool
whip and crushed cookies. Set aside.
- Cool cakes completely.
- 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.
- 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.
