Oreo Cookie " Cakester" Cake Recipe

"I always get rave reviews when I make this cake! it's quite easy to put together however it does require a few hours of chilling time to "ripen" the cream cheese mixture, also the cake must be cold this will allow the chocolate glaze to harden quickly when topping on the cake --- you can use your own favorite chocolate cake mix instead of the boxed "

Original is 12-14 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (129 g)
Calories 285.6
Total Fat - 16.9 g
Saturated Fat - 9.2 g
Cholesterol - 17.3 mg
Sodium - 174.1 mg
Total Carbohydrate - 31.2 g
Dietary Fiber - 0.4 g
Sugars - 22.2 g
Protein - 3 g
Calcium - 35.9 mg
Iron - 1.3 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

For the cake; prepare and bake the cake according to package directions using two 9-inch round cake pans. Remove each cake to a plate and allow to cool completely.

Step 2

Meanwhile prepare the cream filling; in a bowl beat the cream cheese with sugar until blended; fold in the Cool Whip topping and crushed cookies. Spread the mixture on top of one cooled cake layer. Top with remaining cake layer. Cover with plastic wrap and refrigerate for a minimum of 2 hours or up to overnight (the cake must be very cold for the glaze to harden).

Step 3

For the chocolate glaze; in a microwave-safe bowl combine all the glaze ingredients. Microwave on HIGH for about 1-1/2 minutes; remove and stir until smooth and combined. Allow the glaze to sit for a few minutes to thicken slightly.

Step 4

When the glaze has thickened pour onto the top of the cake and allow to drip down the sides (you may need to use the back of the spoon to help it along). Immediately refrigerate the cake until the glaze is firm. Store cake in refrigerator.