OREO COOKIE " CAKESTER" CAKE
I have made this many times, it's an easy cake to make however it does require a few hours of chilling time to "ripen" the cream cheese mixture, also the cake must be cold this will allow the chocolate glaze to harden quickly when topping on the cake --- you can use your own favorite chocolate cake mix instead of the boxed
Provided by Kittencalrecipezazz
Categories Dessert
Time P1DT1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans.
- Remove each cake to a plate and allow to cool completely.
- Meanwhile prepare the cream filling; in a bowl beat the cram cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies.
- Spread the mixture on top of one cooled cake layer.
- Top with remaining cake layer.
- Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).
- For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients.
- Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined.
- Allow the glaze to sit for a few minutes to thicken slightly.
- When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along).
- Immediately refrigerate the cake until the glaze is firm.
- Store cake in refrigerator.
Nutrition Facts : Calories 563.3, Fat 31.8, SaturatedFat 15.2, Cholesterol 20.8, Sodium 458.6, Carbohydrate 72.7, Fiber 3.1, Sugar 49.6, Protein 5.9
OREO™ COOKIE CAKE
Enjoy this layered cake made special with Oreo™ cookies and Betty Crocker™ whipped fluffy white frosting - a wonderful dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Grease bottom and side of 8-inch round pan with shortening; lightly flour. In medium bowl, beat flour, sugar, baking soda, butter, water, chocolate and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in broken cookies. Spread in pan.
- Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
- Cut cake horizontally in half. Place bottom layer on serving plate. Spread with frosting. Top with remaining layer.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 10 to 15 seconds or until chocolate can be stirred smooth and is thin enough to drizzle. Drizzle chocolate over top of cake. Sprinkle with coarsely broken cookies.
Nutrition Facts : Calories 520, Carbohydrate 68 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 45 g, TransFat 3 1/2 g
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