Giant Oreo Cookie Cake
Ingredients
- Duncan Hines Devil's Food cake mix (1 package)
- water (1 cup)
- eggs (3 large)
- vegetable oil (1 cup)
- semisweet baking chocolate (4 ounces)
- unsalted butter (1 cup)
- cream cheese (1 package)
- white sugar (0.5 cup)
- thawed frozen whipped topping (2 cups)
- Oreo cookies (12 )
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat two 9-inch round cake pans with cooking spray.
- Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Cool cakes in pans 10 minutes; invert carefully onto wire racks. Cool cakes completely.
- Place chocolate and butter in small microwave-safe bowl; microwave on High power until butter is melted, about 2 minutes. Stir until chocolate is completely melted; cool 5 minutes. Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until combined; gently stir in whipped topping and crushed cookies.
- Place 1 cake layer on a plate; top with cream cheese mixture. Place remaining cake layer on cream cheese mixture; spread top layer with chocolate glaze. Let stand until firm, 10 minutes. Store in the refrigerator.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 430
- fat: 26 g
- sats: 11 g
- carbs: 49 g
- fibre: 2 g
- protein: 5 g
- salt: 0 g