Comida Kraft
Recipe Box

Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake is rated 4.758241758241758 out of 5 by 728.
Prep Time
Total Time

16 servings

Make our delectable Chocolate-Covered OREO Cookie Cake recipe to start a tasty new tradition. Everyone loves this cookie cake recipe as a birthday treat!

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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

Rated 5 out of 5 by from I made this for my adult daughter's birthday in January 2013 because she is a huge fan of all things... I made this for my adult daughter's birthday in January 2013 because she is a huge fan of all things “cookies-n-cream.” Three people told me they thought of the cake over the following weekend and wished they had more. I decided this would be a cake I make for my daughter's birthday only but then my daughter-in-law asked if I'd make her one for her next birthday also. My granddaughter's 8th birthday is today. She put her request in last week for this cake. My grown son is somewhat resentful that I won’t make it for every get together that comes down the pike. Good thing it's delicious because I don't enjoy cooking or baking but I fear the requests for this cake won’t stop anytime soon.
Date published: 2013-04-10
Rated 5 out of 5 by from My friend Em decided to make this cake for a lunch date at my house. My friend Em decided to make this cake for a lunch date at my house. She often enjoys, like myself, trying new reciepes. This one was a hit! My husband, 2 children, 2 friends, along with her family, loved this cake! It didn't even last through the day! If you love chocolate and cheescake, you're in for a treat. This cake is like having the two at once! However, it isn't overwhelming at all. You would think something like that would be far to rich. I've never tasted anything like it, especially the filling. When you eat a slice and bite into a big chunk of oreo cookie....uuummm. Snaps to the person who thought this one up! -TB Michigan
Date published: 2006-01-24
Rated 4 out of 5 by from Okay, I'd first like to say this is the cutest cake I've ever seen. Okay, I'd first like to say this is the cutest cake I've ever seen. I never would've thought to make an oreo cake that looked like...well, an oreo! Go figure. Anywho, while we all really liked this cake I didn't give it five stars because, well...I'm not too loose with them. And this cake for me while very good, didn't make my favorites list. The only "complaint" I have about this cake is that the semi-sweet chocolate topping on top was a little too much for me. It's a pretty sweet cake to begin with. But who knows...maybe I'll get creative and try something different with the top next time.
Date published: 2008-06-02
Rated 4 out of 5 by from I tore this recipe out of the Kraft magazine a long time ago and finally decided to make it. I tore this recipe out of the Kraft magazine a long time ago and finally decided to make it. It definitely has to be chilled, which the magazine version doesn't say. And, WHOOPS! I added 16 oz of Cool Whip, thinking, "There are 8 oz. in a cup and I need 2 cups." I guess it is supposed to be 2 cups by volume, not weight! Silly me! I ended up with enough filling for about three cakes! It was yummy anyway, but I look forward to making it right the next time. (Also, the chocolate topping doesn't really thicken up until cool, by the way.)
Date published: 2008-10-06
Rated 5 out of 5 by from WOW! WOW! This cake is outstanding. I bake cakes for my extended family fairly often and was surprised that this one got rave reviews from all around. In fact, several family members requested this cake for their upcoming birthdays. This is one of the easiest cakes I have ever made and it was the fastest to disappear from the platter - someone actually had thirds!! Anyway, I used a dark chocolate cake mix, instead of devil's food, but I'm sure there's not much difference. Otherwise, I followed the recipe exactly and wouldn't change a thing!
Date published: 2006-01-31
Rated 5 out of 5 by from I found this recipe in my Winter 2006 copy of my Kraft Magazine. I found this recipe in my Winter 2006 copy of my Kraft Magazine. I made it today (3-12-07) for my wife's Mary Kay ladies that meet at our home on Monday evenings. They marveled at how good it was. Everyone of them couldn't thank me enough for providing them with such a wonderful dessert for them to enjoy during their meeting. I modified your recipe by making my devil's food cake from scratch. Also, the filling should be chilled before attempting to spread it between the cake layers, otherwise it will push out when layering the cake.
Date published: 2007-03-13
Rated 4 out of 5 by from It was a huge hit! 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"!) . :-/
Date published: 2016-03-06
Rated 5 out of 5 by from This cake is THE BOMB! This cake is THE BOMB!!! It is very easy to make, and it tastes better than a store bought/bakery cake. I first made this cake for Thanksgiving. My family and I really loved it. Then I made it again for Christmas. And again for New Years, and again for our annual family fish fry. I will be making this cake tomorrow for Super Bowl. My family, friends, and relatives expect to have this cake at every event that we have. I always decorate the top of the cake by placing an Oreo in the middle of the cake.
Date published: 2009-01-31
  • 2016-10-23T10:51CST
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