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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This recipe is from Kraft Kitchens Winter 2006 magazine that I received in today's mail. I opened it up and saw a picture of this cake, and knew I had to post it! I'll be trying it this weekend! Ingredients:
1 (18 ounce) package devil's food cake mix (2 layer size) |
1 1/3 cups water |
1/3 cup oil |
3 eggs |
4 semi-sweet chocolate baking squares |
1/4 cup butter, cut up |
1 (250 g) package cream cheese, softened |
1/2 cup sugar |
2 cups cool whip topping, thawed |
12 oreo cookies, coarsely crushed |
Directions:
1. Preheat oven to 350°F.
2. For the cake: Prepare and bake cake mix according to package directions in 2 9-inch pans.
3. Cool cakes in pans 5 minutes.
4. Invert cakes onto wire rack and remove pans.
5. Cool completely.
6. For the glaze, melt chocolate in small microwaveable bowl on medium power for 3-4 minutes (or until chocolate is melted), stirring after 30 seconds.
7. Blend in butter.
8. Set glaze aside to slightly thicken, about 5 minutes.
9. For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well-blended.
10. Gently stir in whipped topping and crushed cookies.
11. Place 1 of the cake layers on a serving plate, top-side down.
12. Spread top of cake layer evenly with cream cheese mixture.
13. Place remaining cake layer on top, top-side up.
14. Spoon glaze to cover top of cake only.
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