- 1 package devil’s food or chocolate fudge cake mix
- 4 squares of Baker’s Semi-Sweet Chocolate
- 1/4 cup butter
- 1 – 8 oz. package cream cheese, softened
- 1/2 cup granulated sugar
- 2 cups whipped topping, thawed (I use Cool Whip)
- 12-15 Oreo cookies, coarsely crushed
PREHEAT oven to 350°F.
Prepare cake batter according to instructions on box and bake in 2 – 9 inch round cake pans as directed.
While the cakes are baking, beat together the cream cheese and sugar in large bowl with mixer until well blended. Slowly stir in the whipped topping and crushed cookies. Refrigerate the mixture while the cakes finish baking.
When the cakes are done, let them cool in pans for about 10-15 minutes before flipping them onto wire racks and carefully removing pans.
While you wait for the cakes to cool, microwave the chocolate and butter in small bowl for about 2 minutes or until the butter is melted, then stir until the chocolate is completely melted and allow to cool for about 5 minutes.
Stack cake layers on plate, spreading cream cheese mixture between layers. Drizzle the top with chocolate glaze. Slice, serve, and enjoy!