(by Shirley McNevich)
1 box Duncan Hines Devil's food cake mix
Glaze: 4 squares Baker's semi-sweet baking chocolate, 1/4 cup butter (cut into small pieces)
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/2 cup white sugar, 2 cups thawed Cool Whip, 12 Oreo cookies (crushed)
In a mixer, make the cake batter according to box directions. Pour half of the batter into each of two greased 9" round cake pans. Bake according to box directions. Remove from oven, let them cool for ten minutes, and remove both of the cakes on to plates and let them cool completely. Place Oreos in a Ziploc bag and crush with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Remove bowl from mixer--add Cool Whip and crushed Oreos--stir just until mixed. Place one of the cakes on a cake serving plate (top side down). Spread the cream cheese filling on the top of the cake. Place the other cake on top of the filling layer (top side up). Glaze: melt the chocolate in a microwave safe bowl in the microwave on high until chocolate is melted--remove from microwave and add butter--stir until blended. Let stand five minutes to cool and thicken. Spread the glaze on the top (NOT the sides) of the top cake.
No comments:
Post a Comment