Happy Birthday to my wonderful momma! She turns the big 5-0 next week so this is a super special birthday. We’re celebrating this weekend since we’ll be out of town next weekend.
On pinterest, several weeks ago, my mom pinned a picture of this cake and captioned it with “maybe someone will make this for me for my birthday.” Well…message received, Mom. Happy Birthday.
My cake is not quite as perfect looking as the original photo, but this is Normal Cooking, and sometimes cakes just turn out a little crooked :-). However, it still tasted AMAZING!! This is one of the best cakes I’ve ever eaten. The middle section with the cream cheese and crushed up oreos is just sssoooo good. It really tastes like Oreo frosting, just with a more whipped texture. The glaze on top just adds to the decadence and the cake itself is moist and delicious!
The cake wasn’t really all that difficult to make, so to speak. It was somewhat of a challenge putting it together though. Getting the two round cakes to be perfectly level was hard, and mine actually still aren’t really level. On top, mine has a little mound rather than being perfectly flat. And lastly, spreading the white frosting layer on top of the bottom layer of cake was a struggle because it kept wanting to ooze out.
It was all SO WORTH IT though to eat this cake. Oh my goodness it really is the best tasting cake I’ve ever made. And it was worth it to give my sweet, wonderful mom the cake she asked for!
- 1 pkg. (2-layer size) devil's food cake mix (and ingredients it calls for: vegetable oil, eggs, water)
- 4 squares Baker's Semi-Sweet Chocolate
- 1/4 cup butter
- 1 pkg. (8 oz.) Cream Cheese, softened
- 1/2 cup sugar
- 2 cups thawed Cool Whip
- 12 Oreo Cookies, coarsely crushed
- Heat oven to 350ºF.
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- For the glaze, Microwave chocolate and butter in small microwaveable bowl on high 1 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
- Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in Cool Whip and crushed cookies.
- Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Tips: If chocolate glaze becomes too thick, microwave on high 20 to 30 more sec. or until desired consistency.
To make this cake low-fat, use applesauce instead of oil in the cake mix, light margarine, reduced fat cream cheese, and fat-free cool whip. It tastes just as good!
Source: Kraft Foods