My wonderful mother-in-law, Mary, made this amazing cake for the kids last weekend. I just had to sneak some when the leftovers came home. WOW! This cake was awesome! Thanks, Mary!
The original recipe came from Kraft Foods, but Mary modified it to be gluten-free. Here are her instructions & substitutions.
1 pkg. devil’s food chocolate cake mix (Betty Crocker’s Gluten-free Devil’s Food Cake)
4 squares BAKER’S Semi-Sweet Chocolate
1/4 cup (1/2 stick) 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 (Use KinniTOOS, or omit)
HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes 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. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.
The kids devoured this! I am glad I got my share before they finished it off! LOL!
I’ll leave you with one more picture…..drool!