I hope everyone who was celebrating Father’s Day had an enjoyable weekend! We had our families over on Saturday for a BBQ. While it sprinkled on and off, at least the rain held off and we were able to spend part of the day outside. My husband loved the I Love Daddy shadow photo gift we made for him. I’ve been looking for a reason to make this Mint Chocolate Oreo Layer Cake for a while, and this seemed like a great occasion.
I made a similar cake last year, this Chocolate Covered Oreo Cookie Cake, and ever since I thought – this would be awesome with mint!
If you follow me regularly, you know I love almost anything made with mint and chocolate! Here’s a link to the Mint Brownie Bites I made this winter and you can find a lot of other favorites on my Desserts Pinterest board.
Don’t let the layers fool you, this is actually a pretty easy cake to make.
- 1 box Devil’s Food Cake Mix + ingredients from box to make cake
- 8 oz package of Cream Cheese (softened)
- 1/2 cup Sugar
- 1 tsp Mint Extract
- Green Food Coloring
- 2 cups Cool Whip (thawed)
- 12-15 Mint Oreo Cookies (crushed)
- 4 oz. Semi-Sweet Chocolate
- 1/4 cup Butter
Mix cake batter as directed on package. Split evenly into two 8″ or 9″ round cake pans. Bake according to instructions and time on package.
Cool cakes for 15-20 minutes in pan. Remove from pan onto wire racks or plate. Take a long knife and cut the rounded portion of the tops off the cake to create flat surfaces. I like to refrigerate mine to make them easier to handle. I was making my cakes the day before assembly, so I wrapped them in plastic wrap and put them in the refrigerator overnight.
To make the filling, beat together cream cheese and sugar, mint extract, and green food coloring. Then carefully fold in Cool Whip and crushed Oreo cookies until mixed.
In a small glass bowl, microwave your butter and chocolate on high until melted, up to 2 minutes. Mix well and set aside for about 5 minutes while you assemble your cake.
Put one cake on your serving plate, then add your layer of filling. Put your second cake on top. Slowly pour your chocolate glaze on top and spread out to the edge. It’s up to you whether you want it to stay on top only or drip over the edges.
Refrigerate until serving. (Serves 16)
I’m not afraid to admit that I licked the bowl and the spatula clean that I had used to make the filling. Yum! This was a big hit at the BBQ. We served it with mint chocolate chip ice cream. There were only 11 of us, and we ate the whole thing (it serves 16). I’ll make this cake as well as the original cookies and cream version again for sure!
My husband’s grandmother passed away this past winter, and I asked to have her cake stand. I love to bake and I knew I would think of her fondly every time I used it. I was happy to have a chance to use it this weekend and think about her.