Chocolate Covered OREO Cookie Cake

Thanks Heidi for introducing me to this delicious thing!


Ingredients:

1 pkg. (2-layer size) devil's food chocolate cake mix

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed

Directions:

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 cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 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. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

Triple Fudge Cake

This recipe is used at Jason's work by the owners mother June. She makes one of these cakes for every employees birthday. This is so simple, the easiest cake you will ever make, perfect for any get together.

Ingredients:
1 package chocolate pudding mix (3 oz), cook as directed
2 cups milk
1 package chocolate cake mix
1 cup semi-sweet chocolate chips


Directions:

Cook pudding as directed on package. Blend dry cake mix into hot pudding. Mixture will be quite thick and spongy. Pour into greased and floured 9"x13" pan. Sprinkle with chocolate chips. Bake at 350º for 30 minutes.

Chocolate Spice Pound Cake

1 box Devils Food Cake Mix
4 eggs
1 c. water
1/2 c. vegetable oil
1 c. sour cream
1 package pumpkin spice pudding mix

Preheat oven to 350

Mix all ingredients with electric mixer and pour into bundt pan.

Cook for 50- 60 minutes.

Let cool and sprinkle with powdered sugar.