Chocolate Covered Oreo Cookie Cake
1 pkg devil’s food chocolate cake mix
4 squares Baker’s Semi-Sweet Baking Chocolate
1/4 c. butter, cut up (1/2 stick)
1 pkg. (8 oz) cream cheese, softened
1/2 c. sugar
2 c. cool whip
20 oreo cookies, crushed
Follow package directions. Bake cake on 350°. Cool in pan 5 minutes. Invert onto wire rack and cool completely (2 round 9" pans).
Melt chocolate in microwave. Stir in butter until well mixed. Set aside (uncovered) to slightly thicken (5 min.)
Beat cream cheese and sugar in large bowl until well mixed. Gently stir in cool whip and crushed cookies.
Place one layer of cake, top side down, on cake platter. Spread filling all over. Set 2nd layer of cake onto filling gently, top side up. Spread melted chocolate all over top of cake only. Refrigerate.
1 pkg. devil’s food chocolate cake mix, 4 squares Baker’s Semi-Sweet Baking Chocolate, 1/4 cup (1/2 stick) butter, cut up, 1 pkg. Philadelphia Cream Cheese, softened,1/2 cup sugar 2 cups thawed Cool Whip Whipped Topping, 12 Oreo Chocolate Sandwich Cookies, coarsely crushed. Preheat oven to 350°F. Prepare and bake cake mix as directed on package in two 9-inch round baking pans. Cool 5 min.; remove from pans. Cool completely on wire racks. 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. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place one cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.
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