Go Back

This is the original recipe that calls for the chocolate frosting in case you don't want to use Hot Fudge.
Print Recipe Pin Recipe

Ingredients
  

  • 1 pkg. 2-layer size devil's food cake mix
  • 4 squares BAKER'S Semi-Sweet Chocolate
  • 1/4 cup 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

Instructions
 

  • 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 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.
  • PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Tried this recipe?Let us know how it was!