Gluten-free Chocolate-Covered Oreo Cake
This cake recipe is long overdue. Okay, it’s only been just over a month since I made it, but it’s so good, I should have posted it the next day. I wanted to make a gluten-free cake to celebrate our friend’s birthday, so I told her she had to pick between s’mores or oreo flavor. I was definitely happy when she picked oreo, so I could convert this recipe to a gluten-free cake. 
I couldn’t take the time to take a good picture because I finished it as we were getting ready to sit down for the dinner we made for her (she picked Bibimbap of course). But even with a “just okay” picture, this cake still looks amazing, doesn’t it?
And it was SOOO good. Very rich though, but totally worth it. So put down the plastic-tasting canned frosting next time you make a cake, and make this instead. If you don’t need gluten-free, just use regular chocolate cake mix and regular oreos. 
- 1 package gluten-free chocolate cake mix (make sure to buy one that can make two 8 inch layers. I used Better Batter.
- 4 ounces semi-sweet chocolate chips
- 1/4 cup butter
- 1 package (8 ounces) 1/3 less fat cream cheese, softened
- 1/2 cup sugar
- 2 cups Cool Whip whipped topping, thawed
- 12 Trader Joes gluten free Joe-Joes, coarsely crushed
- Heat oven to 350°F.
- Prepare cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
- 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.
- Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer.
- Pour chocolate glaze on top of cake, pushing glaze towards the edges to let it drip down over the edges. Let stand 10 min. or until firm.
- Keep refrigerated. Glaze will harden slightly when chilled, and soften if left out of the fridge for more than an hour.
I’ll be posting the cake recipe that I made for Loren’s birthday…similar, but possibly better!