I started making this cake a few years ago for my nephew’s birthday, and he has requested it every year since. It’s now become a tradition, just like the recipe says!
This cake is easy to make because you have the devil’s food cake mix to help you out, plus, you know, chocolate and Oreos. The chocolate on top will be firm from being kept in the refrigerator, so make sure you have a good knife to break through that layer.
1 pkg. (2-layer size) devil’s food cake mix
1 pkg. (4 oz.) Baker’s Semi-Sweet Chocolate
1/4 cup butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed Cool Whip whipped topping
12 Oreo cookies, coarsely crushed
Heat oven to 350.
Prepare cake batter and bake in two 9-inch round pans as directed on package. **Milady Note: I always use Crisco, plus flour on my cake pans. It really makes getting them out so easy.**
Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
Microwave chocolate and butter in small microwaveable bowl on high or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.
Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in cool whip and crushed Oreos. **Milady Note: To crush Oreos, I put them in a Ziploc bag and run a rolling pin over the bag until the cookies are crushed to my satisfaction. I do like to leave big chunks though if I can, kind of like cookies and cream ice cream.**
Place one cake layer on plate top side down, spread with cream cheese mixture. Top with remaining cake layer, top side up.
Spoon chocolate glaze over top. **Milady Note: I use a teaspoon to do this and I do it gradually. In a perfect world, there would be no drippage, but hey, it gives it character!**
Let stand 10 minutes. Keep refrigerated until serving.