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Strawberry Dream
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Print This Delicious Cream Filled OREO Cookie Cake Recipe

Cream Filled OREO Cookie Cake Recipe

Truly amazing tasting Oreo cake. You do need to keep everything pretty cold while building the cake; this keeps the cake from pressing out the filling and flattening down. I like to place mine in the freezer and get a good chill on it before serving.

Cream Filled Oreo Cookie Cake from Kraft

1 pkg. Devil's food chocolate cake mix
4 squares Semi-sweet baking chocolate
1/4 cup (1/2 stick) Butter, cut up
1 pkg. (8 oz.) Cream cheese, softened
1/2 cup Sugar
2 cups Cool whip whipped topping
12 coarsely crushed Oreo chocolate sandwich cookies

Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ two 9 inch round pans

Oreo Cookie Cake Directions

Preheat oven, prepare and bake cake mix in two (9-inch) round cake pans as directed on package.

Cool cakes in pans for 5 minutes. Invert onto wire racks, remove from pans. Cool layers completely.
Place chocolate and butter in small microwaveable bowl. Microwave on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and the Oreo cookie crumbs, mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread cake with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of Oreo Cookie Cake. Let stand until set. Store in refrigerator.

Nutrition facts:
Serving Size 124 g
Calories 508
Calories from Fat 213
Total Fat 23.7g 36%
Saturated Fat 12.3g 61%
Cholesterol 31mg 10%
Sodium 595mg 25%
Total Carbohydrates 70.9g 24%
Dietary Fiber 2.0g 8%
Sugars 45.0g
Protein 4.5g
Vitamin A 7% • Vitamin C 0% • Calcium 6% • Iron 18%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!