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Chocolate Covered Oreo Cake

  • 1 (16.25 to 18 oz.) package devil's food chocolate cake mix + ingredients to prepare cake
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) container Cool Whip non-dairy whipped topping
  • 12 Oreo cookies, coarsely crushed
  • 1/2 c. granulated sugar
  • 3/4 c. semi-sweet chocolate chips
  • 2 T. unsalted butter
  • 1 T. heavy cream

  1. BAKE CAKE: Prepare and bake cake as directed on package, preparing in two 9-inch round cake pans. Cool cakes in pan for 10 minutes; remove from pans and cool completely on a wire rack.
  2. PREPARE FILLING: Beat cream cheese and sugar with an electric mixer on medium speed until well blended. Gently stir in Cool Whip and then crushed Oreos.
  3. Place one cake layer on a cake plate; spread with cream cheese mixture {it will be a thick layer}. Top with remaining cake layer.
  4. PREPARE CHOCOLATE GLAZE: Place chocolate chips, butter, and heavy cream in a small saucepan. Heat over low heat, stirring very frequently, until melted and blended together. Remove from heat and cool in pan for 15 to 20 minutes, stirring occasionally.
  5. Spoon chocolate glaze onto the center of the top of the cake; gently spread toward the edge of the cake {a little at a time}, just barely getting it to the edge of the cake ~  it will start to spill over the edge on its own and gravity will do the work of creating 'spills' over the edge of the cake. Store cake in the refrigerator.

Source:  The Kitchen is My Playground