Chocolate Covered Oreo Cookie Cake

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This weekend we celebrated my son’s very belated birthday, and he requested this Oreo Cake from last month’s issue of Kraft Food & Family. I’ve made *almost* all of my kids birthday cakes, and now they just about expect it, but I was excited that he gave me something to work with!

 

Now, I’m no cake decorator at all (although I have made a cute cake or two out of the bunch!), but this one was thrown together in between a soccer tournament and baseball practice, so cute decorating was pretty low on the list of priorities. (And, as any momma of a twelve year old boy knows, it doesn’t matter much at all what it looks like to those boys as long as it’s food!)

 

Here’s my pitiful rendition of that cute Oreo cake . . .

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And here’s my very sweet boy getting ready to enjoy every last bite. (Can you tell how fancy this party was?  Stockpiled paper plastes, Domino’s Pizza, and plastic mugs full of Sprite.  What more do you need when you’re twelve?) :)

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Okie dokie, here’s how to make your family’s day too with this yummy cake. . .

 

Chocolate Covered Oreo Cookie Cake adapted from Kraft Food & Family 

Ingredients

  1. 1 pkg. (2-layer size) devil’s food cake mix $0.75 off Betty Crocker Supermoist Cake Mix AND Ready To Spread Frosting, exp. 5/19/12 (SS 03/25/12)
  2. 4 squares BAKER’S Semi-SweetChocolate $1/2 Bakers Bar Products, exp. 10/31/12 (Simple Desserts That Wow)
  3. 1/4 cup butter $0.50/2 Land O Lakes Butter, exp. 5/31/12 (SS 03/18/12 R)
  4. 1/3 cup powdered sugar
  5. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  6. 2 cups thawed COOL WHIP Whipped Topping $0.50/2 Cool Whip Whipped Topping, exp. 4/25/12 (SS 03/25/12) or $0.50/1 Cool Whip Whipped Topping printable
  7. 12 OREO Cookies, coarsely crushed On Sale at Publix $2.99 starting 4/25/12

 

Directions

    1. Heat oven to 350 degrees.  Mix together cake batter according to package and pour into two 9 inch round cake pans.
    2. Cool cakes completely.
    3. Place Baker’s chocolate and butter in small microwave bowl and heat on high for two minutes or until chocolate is melted.  Cool five minutes, then add 1/3 cup powdered sugar and whisk well so that powdered sugar is thoroughly mixed in.
    4. Meanwhile, beat softened cream cheese & sugar in bowl with mixer until blended.  Crush cookies in separate plastic bag (we used a rolling pin to flatten them.)  Stir  in Cool Whip.
    5. Layer one round cake, on plate, then add cream cheese mixture.  Next put Oreo crumbs on top, then the second layer of cake, and spread chocolate glaze over the top.  Let stand ten minutes (or until firm), and keep refrigerated until ready to eat. Yummmm!

***Note – I found that the glaze recipe from Kraft was very thin, so I thickened it up with the extra powdered sugar.  The top is a little hard to slice through (not like regular icing), but it was still delicious!  You could also substiute the glaze for store-bought chocolate icing if you want traditional icing.

 

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Comments

  1. Where does the cool whip go?

  2. Quick question, do you use granulated sugar with the cream cheese or powder sugar. I’m just wondering because I wasn’t sure if the granulated with not be gritty in the cream cheese. Thanks!

    • Hi Theresa! I used regular sugar and didn’t notice it being gritty at all, but, you could probably also use powdered sugar to be on the safe side! (My cream cheese was pretty softened too, which probably made a difference…)

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