Comida Kraft
Recipe Box

Chocolate-Covered OREO Cookie Cake

Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

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

Tap or click steps to mark as complete

  • 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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
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

Chocolate-Covered OREO Cookie Cake is rated 4.846153846153846 out of 5 by 39.
  • 2016-07-23T10:01CST
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  • loc_en_US, sid_90307, PRD, sort_relevancy
  • clientName_khcrm
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 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 4 out of 5 by from 5 stars for ease of prep, presentation and taste... 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.
Date published: 2016-03-06
Rated 5 out of 5 by from This cake is AWESOME and more AWESOME. This cake is AWESOME and more AWESOME. It is not that rich and was just a crowd pleaser on Super Bowl day, and everyone wanted seconds! Because of so much filling left over, I spread it on the top layer also. For variation to the chocolate glaze, I put 1/3 can of Duncan Hines cream cream frosting and blended for the icing on top. I also frosted the bottom layer outside of the cake. Just delicious... Thank you Kraft Foods for always bringing out the BEST OF RECIPES to all of us.
Date published: 2012-02-07
Rated 5 out of 5 by from I have made this more times than i can remember and is always very good. I have made this more times than i can remember and is always very good. I have made it light by using apple sauce instead of oil in the cake and also used low fat cream cheese and non fat whip cream. Even with these changes the cake is still great and even more moist than made as the box directs. either way this cake will not disapoint.
Date published: 2012-05-29
Rated 5 out of 5 by from I made this dessert for my family's Christmas dinner and it was a hit! I made this dessert for my family's Christmas dinner and it was a hit! The cake was moist (instead of 1 cup of water I used only half a cup of water and a half a cup of 2% milk. Instead of oil I used melted butter). Everyone raved over this dessert and I have already received requests for the recipe
Date published: 2012-12-28
Rated 5 out of 5 by from This was the BEST dessert I have EVER made! This was the BEST dessert I have EVER made! I made it for my Bunko party last week and it was a HIT! I suggest making it 1-2 days ahead of time, and keep it fridgerated, it adheres better than serving it on the day you make it (it will fall apart)...will make many times over in the future!
Date published: 2012-03-17
Rated 5 out of 5 by from I made this recipe for New Years Eve party and everyone loves it. I made this recipe for New Years Eve party and everyone loves it. Instead of oil and water I used butter and 2% milk. I'm actually making this again as I type for my sister-in-law. It was easy and quick. I also used regular chocolate icing and iced the whole cake.
Date published: 2013-01-15
  • 2016-07-23T10:01CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_9, tr_30
  • loc_en_US, sid_90307, PRD, sort_relevancy
  • clientName_khcrm

K:534v7:90307

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