1 (18.25 ounce) package devil’s food cake mix
4 (1 ounce) squares BAKER’S semi-sweet chocolate
¼ cup butter
1 (8 ounce) package PHILADELPHIA cream cheese, softened
½ cup sugar
2 cups thawed COOL WHIP whipped topping
12 Oreo cookies, coarsely crushed
Preheat the oven to 350 F. Prepare cake batter in 2 (9 inch) pans as directed on the package. Cool cakes for 10 minutes in pans, then invert onto wire racks and cool completely.
Microwave chocolate and butter in a small bowl on High for 1 minute, or until butter is melted. Stir until chocolate is completely melted. In a large bowl, beat cream cheese and sugar in a large bowl with an electric mixer until blended. Stir in COOL WHIP and crushed cookies.
Place one cake layer on a plate and spread with cream cheese mixture. Top with the remaining cake layer. Spread the top with the chocolate glaze. Let stand 10 minutes or until firm. Keep refrigerated
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