Chocolatey Cookie Cake

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This recipe is from Kraft Kitchens Winter 2006 magazine that I received in today's mail. I opened it up and saw a picture of this cake, and knew I had to post it! I'll be trying it this weekend!

Ingredients Nutrition

  • Cake

  • 1 (18 ounce) package devil's food cake mix (2 layer size)
  • 1 13 cups water
  • 13 cup oil
  • 3 eggs
  • Glaze

  • 4 semi-sweet chocolate baking squares
  • 14 cup butter, cut up
  • Filling

  • 1 (250 g) package cream cheese, softened
  • 12 cup sugar
  • 2 cups Cool Whip Topping, thawed
  • 12 Oreo cookies, coarsely crushed


  1. Preheat oven to 350°F.
  2. For the cake: Prepare and bake cake mix according to package directions in 2 9-inch pans.
  3. Cool cakes in pans 5 minutes.
  4. Invert cakes onto wire rack and remove pans.
  5. Cool completely.
  6. For the glaze, melt chocolate in small microwaveable bowl on medium power for 3-4 minutes (or until chocolate is melted), stirring after 30 seconds.
  7. Blend in butter.
  8. Set glaze aside to slightly thicken, about 5 minutes.
  9. For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well-blended.
  10. Gently stir in whipped topping and crushed cookies.
  11. Place 1 of the cake layers on a serving plate, top-side down.
  12. Spread top of cake layer evenly with cream cheese mixture.
  13. Place remaining cake layer on top, top-side up.
  14. Spoon glaze to cover top of cake only.
Most Helpful

Wow! is the best description for this cake. We had this for dessert for mother's day and I got the best present...2 unsolicited "I love you" from DS for making this cake along with a plea to have it for dessert tonight! He loved the chocolate and oreos. I ended up using 17 Oreos in the filling. I also wasn't sure how much chocolate was to be used in the glaze. First I put in 1 bar (2 oz), which is in 4 pieces, but that didn't seem to be correct with the amount of butter. I ended up using 4 bars (2 oz each for total of 8 oz) and it worked but makes more of a frosting than a glaze. I put the cake in the refrigerator to set the frosting. Just remember to take it out of the refrigerator in time to come to room temperature or the frosting doesn't always cut/break in the the manner desired. LOL

Ducky May 15, 2006

This cake was Sooooo delicous! My entire family loved it. And it was pretty easy to make.

Kerry Ciulla February 28, 2006

When I saw this recipe in the Kraft magazine, my 5-year old grandson was sitting next to me and exclaimed, "I want that cake, Grandma." Needless to say, I made it for the little chocoholic. He loved it. I thought it was a very good and easy cake to make. Although, the glaze didn't set up as thick as I thought it would. I did take the precaution to refrigerate the cake, as it has cream cheese and whipped topping in the filling. I will make this again.

SweetSueAl January 16, 2006