Chocolate Covered Oreo Cake

This was the featured dessert at our Easter celebration and it was a HUGE hit! Fun to look at but even better to eat, and super easy to make, it would be a great birthday cake or a wonderful ending to any special occasion. The cake is from a box mix, but you could easily sub your own recipe to improve on it further!

Start by baking the cakes as the package directs in two 9 inch pans. Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. While they cool, you can prepare the filling. First, crush the oreos. I found it best to do this in a big baggie, using a rolling pin. You want them coarsely chopped, and not pulverized, and when I used my food processor the crumbs were way to small. (On the bright side, I know have the crushed cookies for a pie crust!)

In a small mixing bowl, beat together the cream cheese and sugar until well mixed. Then fold in the whipped topping and the cookies.



Place one of the cake layers on a cake plate and spread with the filling.



Then top with the second cake layer.



Now use a spatula to gently straighten the filling edges so it looks more like an Oreo, and less like a big mess.



For the topping, combine the chocolate and butter in a small bowl that you can put in the microwave.



Heat it at about 50% power for 1 minute at a time, stirring between each heating, until the butter is melted and the chocolate is soft. Then stir, stir, stir, until the chocolate is completely melted.



Transfer the topping to the top of the cake



and spread it just to the edges.



Let the topping set for at least 10 minutes.



If you're not going to serve the cake right away, you'll want to keep it refrigerated. (Also, keep any leftovers refrigerated.)

One year ago: Asian Honey BBQ Tilapia
Two years ago: Bistro Mac & Cheese
Three years ago: Hearty Wild Rice Soup

Find more great ideas at Cast Party Wednesday, Whatcha Whipped Up Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, What's Cooking Wednesday (#2), Wicked Good Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Chocolate Covered Oreo Cake

1 pkg.(2-layer size) devil's food cake mix (and oil and eggs as package directs)
4 oz. Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese (low fat is ok), softened
1/2 cup sugar
2 cups thawed whipped topping
12 chocolate sandwich cookies (oreos), coarsely crushed

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes, then invert onto wire racks; gently remove pans. Cool cakes completely.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Use a spatula to "straighten" the filling edges.

Microwave chocolate and butter in small microwaveable bowl on 50% power for one minute, stir, then repeat, until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes then spread the top cake with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated. Serves 16.

This was the featured dessert at our Easter celebration and it was a HUGE hit! Fun to look at but even better to eat, and super easy to make, it would be a great birthday cake or a wonderful ending to any special occasion. The cake is from a box mix, but you could easily sub your own recipe to improve on it further!

Start by baking the cakes as the package directs in two 9 inch pans. Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. While they cool, you can prepare the filling. First, crush the oreos. I found it best to do this in a big baggie, using a rolling pin. You want them coarsely chopped, and not pulverized, and when I used my food processor the crumbs were way to small. (On the bright side, I know have the crushed cookies for a pie crust!)

In a small mixing bowl, beat together the cream cheese and sugar until well mixed. Then fold in the whipped topping and the cookies.



Place one of the cake layers on a cake plate and spread with the filling.



Then top with the second cake layer.



Now use a spatula to gently straighten the filling edges so it looks more like an Oreo, and less like a big mess.



For the topping, combine the chocolate and butter in a small bowl that you can put in the microwave.



Heat it at about 50% power for 1 minute at a time, stirring between each heating, until the butter is melted and the chocolate is soft. Then stir, stir, stir, until the chocolate is completely melted.



Transfer the topping to the top of the cake



and spread it just to the edges.



Let the topping set for at least 10 minutes.



If you're not going to serve the cake right away, you'll want to keep it refrigerated. (Also, keep any leftovers refrigerated.)

One year ago: Asian Honey BBQ Tilapia
Two years ago: Bistro Mac & Cheese
Three years ago: Hearty Wild Rice Soup

Find more great ideas at Cast Party Wednesday, Whatcha Whipped Up Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, What's Cooking Wednesday (#2), Wicked Good Wednesdays, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Chocolate Covered Oreo Cake

1 pkg.(2-layer size) devil's food cake mix (and oil and eggs as package directs)
4 oz. Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese (low fat is ok), softened
1/2 cup sugar
2 cups thawed whipped topping
12 chocolate sandwich cookies (oreos), coarsely crushed

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes, then invert onto wire racks; gently remove pans. Cool cakes completely.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Use a spatula to "straighten" the filling edges.

Microwave chocolate and butter in small microwaveable bowl on 50% power for one minute, stir, then repeat, until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes then spread the top cake with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated. Serves 16.