STREAMING NOW: Carnivorous

Chocolatey Cookie Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
1hr 10mins

Ingredients Nutrition

  • Cake
  • 1 (18 ounce) package devil's food cake mix (2 layer size)
  • 1 13 cups water
  • 13 cup oil
  • 3 eggs
  • Glaze
  • 4 semi-sweet chocolate baking squares
  • 14 cup butter, cut up
  • Filling
  • 1 (250 g) package cream cheese, softened
  • 12 cup sugar
  • 2 cups Cool Whip Topping, thawed
  • 12 Oreo cookies, coarsely crushed


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a