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FOOD FUN: Oreo Cake

If you eat the filling from an Oreo separately from the cookie, will you do the same with this cake?

Meant to emulate a giant Oreo cookie, you can make this recipe from Kraft as is, with a creamy filling, or turn it into an ice cream cake with Oreo ice cream.



  • 1 package (2-layer size) devil’s food cake mix
  • 1 package (4 ounces) semisweet chocolate
  • 1/4 cup butter
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 cups thawed frozen whipped topping
  • 12 OREO cookies, coarsely crushed

    A cake for Oreo lovers (and who isn’t?). Photo courtesy Kraft.


    1. HEAT oven to 350°F.

    2. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans for 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.

    3. MICROWAVE chocolate and butter in small microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.

    4. PLACE 1 cake layer on plate and spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze*; let stand 10 minutes or until firm. Keep refrigerated.
    *If chocolate glaze becomes too thick, microwave on high 20 to 30 seconds, or until desired consistency is reached.


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