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Chocolatey Cookie Cake

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“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!”
READY IN:
1hr 10mins
SERVES:
16
UNITS:
US

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

Directions

  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.

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