Comida Kraft
Recipe Box

Chocolate-Covered OREO Cookie Cake

(730) 630 Reviews
Prep Time
Total Time

16 servings

Be warned: According to readers, if you serve this delectable treat as a birthday cake, you'll be starting a tradition. One that's going to be tough to break.

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What You Need

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Make It

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  • 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.

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.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 430
Total fat 26g
Saturated fat 11g
Cholesterol 60mg
Sodium 300mg
Carbohydrate 49g
Dietary fiber 2g
Sugars 34g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jamigls |

    5 stars for ease of prep, presentation and taste... but -1 for cutting! The chocolate "glaze" (being just melted chocolate & butter) hardens to a solid state in the frig and makes cutting the cake a nightmare! Trying to get a knife through the chocolate on top squished the s*****ake & filling below. People had a hard time cutting bites on their plates too. It was a mess. BUT, a super tasty mess. It was a huge hit and I'll definitely be ****** it again, only with a different glaze or a frosting.

  • jamigls |

    It was a huge hit! 5 stars for ease of prep, presentation and taste, but -1 for cutting/eating! Only problem was the chocolate glaze. Being only melted chocolate and butter, it hardened back to a solid brick of chocolate. While tasty, it made cutting the cake a disaster. Trying to slice through the hard layer of chocolate squished the rest of the cake below. We battled the chocolate on our plates too. I noticed some people picking up the chocolate and using their fingers to eat it whole because it separated from the cake while trying to cut a bite off. That aside, I will make again. Next time I'll use a frosting instead if I can't serve immediately before putting it in a refrigerator where it gets cold and hardens (recipe states "keep refrigerated"!) . :-/

  • wintermom9597 |

    Super easy and very delicious. And something EVERYONE enjoyed. I made this for our Easter 2015 dessert.