Favorite Friday: Chocolate-Covered Oreo Cookie Cake

Happy Friday to all! I hope you are all enjoying the much needed rain, and getting to cozy up at home now that it is cold again.

Today's recipe is thanks to Kristen having a request. She wants to make a cake for her sweet friend Katherine's birthday. Ideally, it would be a chocolate and coffee combination, so if you have a cake that meets that description, please share! I didn't have one but suggested this. Kristen, if you make it, give your input on how it goes!

This recipe came from my wonderful friend and neighbor Kelley--of the previously posted apple dip and oreo chocolate balls. This was actually what she made the night I met her at a neighborhood dessert party, and we have been exchanging our favorite recipes ever since. This one is SO delicious. So thanks, Kelley!

FYI, I have adapted this recipe once to make it portable (I wanted to serve it on the boat). It worked well. I made the cake in a well-greased sheet pan, then turned it out onto the counter and sliced it in half across the middle, sandwich-style. I put the bottom layer back in the pan, covered it with the oreo mixture, and topped with the top cake layer, then drizzled the chocolate on top. A more homey presentation, but still just as yummy.

Chocolate-Covered Oreo Cookie Cake

Ingredients:
1 pkg. (2 layer size) Devil's Food Chocolate Cake Mix
4 squares semi-sweet baking chocolate (like Hershey's)
1/4 cup butter (1/2 stick), cut up
1 pkg. cream cheese (8oz.), softened (1/3 less fat works fine)
1/2 cup sugar
2 cups thawed whipped topping
12 oreo cookies, coarsely chopped

Directions:

Preheat oven to 350. Prepare and bake cake mix in two (9 inch) round cake pans as directed on package. Let cool in pans for 5 minutes. Invert onto wire racks; remove pans. Cool layers completely.

Place chocolate and butter in small microwavable bowl. Microwave on high 2 minutes and stir until butter and chocolate are completely melted. Cool 5 minutes.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate and top with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon glaze over top and let stand until set. Store in refrigerator.