I have to admit that one of my guilty pleasures is Hostess cupcakes. I find this cake to be one big Hostess cupcake. It is fairly easy to make and it so very impressive!
Enjoy – Sue Lynn
CHOCOLATE-COVERED OREO COOKIE CAKE
1 pkg. (2-layer size) devil’s food chocolate cake mix
4 squares Bakers’ Semi-sweet chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed cool larg bowl with mixerwhipped topping
12 OREO cookies, coarsely crushed
Preheat oven to 350 degrees. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cook cakes in pans for 10 minutes. Invert cakes onto wire racks; gently remove pans. Cool Cakes completely. Microwave chocolate and butter in small microwaveable bowl on high for 2 minutes, or until butter 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 cookies. Stack cake layers on place, spreading cream cheese mixture between layers. Spread top with chocolate blaze; let stand until firm. Keep refrigerated.
Much thanks to Sue Lynn for the great recipes she keeps submitting for the newsletter. They are very much appreciated and really yummy!