- 1 dark chocolate cake mix
- 1 bag Oreo cookies
- 8 oz. Cream cheese (room temp.)
- 1 8 oz. Cool Whip
- 3/4 cup powdered sugar
Cook cake mix according to directions. (Helpful hint: Cool cake
completely after baking it. Wrap each layer tightly in foil and freeze it.
This will make the cake easier to frost and it will be more moist. You can bake your cake a few days or a week ahead of time. When you need your cake just frost it frozen. If layers are uneven, it will cut easier frozen, too.)
Take the filling out of all the Oreo cookies. (You don't need the filling
in the frosting.) Save 12 of the cookie halves. Place the remaining
cookies in a Ziplock bag and crush with a glass or rolling pin. Save a few of the crushed cookies to garnish the top of the cake.
Cream (room temp.) cream cheese with powder sugar, until its smooth. Add cool whip and stir together well.
Slowly, stir in crushed Oreo cookies. Frost bottom layer and then put the 12 cookies onto this layer. Add the top layer and frost the rest of the cake. Garnish with the broken pieces of cookies on top. Keep cake refrigerated.