Sunday, January 17, 2010

Oreo Cookie Cake Recipe

Oreo Cookie Cake
It's my birthday and I had a homemade cake that I didn't have to bake! My daughter, who is just a few weeks shy of becoming a teenager, prepared me a delicious Oreo Cookie Cake from start to finish. A few weeks ago she browsed through my desserts binder and chose a recipe that I had ripped out of a magazine years ago. She read through the directions, made the grocery list, and fixed the Oreo Cookie Cake with only a few questions along the way.

Although I had never gotten around to preparing this cake that resembles a giant oreo, I couldn't wait to try it. My daughter started by preparing a devil's food chocolate cake mix from a box that she baked in two nine inch round pans. While those were cooling she made a chocolate glaze. Next she whipped up an oreo cookie filling. Finally she assembled everything while her three little brothers hovered around the kitchen and I napped on the couch.

My oreo cookie birthday cake was the perfect treat! I really enjoyed the oreo flavor which contrasted nicely with the cream cheese in the filling. Also, as much as I love to bake, I greatly appreciated a day off from the kitchen.

Oreo Cookie Cake

1 package devil's food chocolate cake mix

4 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup butter

1 package (8 ounce) Cream Cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip
12 Oreo Cookies, coarsely crushed

  1. Prepare cake: Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package in 2 (9 inch) round cake pans. Cool completley.
  2. Prepare glaze: Melt chocolate in small microwaveable bowl in high 1 to 2 minutes or until chocolate is melted, stirring after 30 seconds. Blend in butter. Set aside to slightly thicken.
  3. Prepare filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in cool-whip and crushed oreo cookies.
  4. Assemble cake: Place 1 of the cake layers on serving plate. Spread top of cake layer evenly with cream cheese mixture. Place remaining cake layer on top. Spoon glaze to cover top of cake only.
  5. Serve with a large glass of ice cold milk. No dunking needed.

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