Ingredients
- 1 pkg. (2-layer size) devil’s food cake mix
- 4 squares BAKER’S Semi-Sweet Chocolate
- ¼ cup butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- ½ cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed
Directions
- Step 1. HEAT oven to 350ºF.
- Step 2. 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.
- Step 3. 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.
- Step 4. 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.
- Step 5. KRAFT kitchens tips:FAMILY FUNThis great-tasting cake looks like a giantOREO Cookie.COOKING KNOW-HOWIf chocolate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until desired consistency.SIZE-WISEEnjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
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