Chocolate Cake with Cookies and Cream Filling ( OREO Cake Recipe)

This chocolate cake with Cookies and Cream Filling will rock the socks off anyone gets the privilege of getting a slice.  A small slice is all that is needed as the rich and moist chocolate cake is taken over by the OREO filling but the entire top of the cake is covered with a chocolate ganache!  You will not need any special equipment for this OREO cake like a spring form pan.

This semi-homemade chocolate cake is the perfect way cake recipe to try if you are not comfortable with the whole frosting a cake thing.  It can be annoying to have crumbles of cake slide into your frosting and causing it to be chunky.

Then add your cookies and cream filling to the other chocolate cake round.  Be sure to spread the OREO filling evenly. Top this cake off with the ganache covered cake. 

Chocolate Cake with Cookies and Cream Filling ( OREO Cake Recipe)
A semihomemade Chocolate Cake with Cookies and Cream Filling  This chocolate covered OREO Cake Recipe is the perfect potluck or birthday cake recipe 

Course Dessert

 Prep Time 25 minutes
 Cook Time 30 minutes
 Set 30 minutes
 Total Time 55 minutes
 Servings 16


18.25 ounce package devil's food chocolate cake mix
4 oz box of Instant Chocolate Pudding
1/2 cup Semi-Sweet Chocolate Chips
1/4 cup butter
3 tablespoons Light Corn Syrup
1 8 ounces package PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP Whipped Topping
24 OREO Cookies coarsely crushed


Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package except for add pudding with the cake mix. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. 

Microwave chocolate, corn syrup, and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Pour over the top layer of cake and allow to set in the fridge. 

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place the bottom cake layer on a plate, spread with cream cheese mixture. Top with Chocolate covered cake layer. Let stand 10 min. or until firm.

Keep refrigerated. Take out of fridge 45-60 minutes before serving so the top won't crack.

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