Southern Cookies & Cream Torte

By Kathy C.

This is my variation of the Taste of Home recipe for Southern Chocolate Torte~KC

Ingredients

• FROSTING:
• 1 package (regular size) Triple Chocolate Fudge cake mix
• 1 package (3.4 ounces) instant chocolate pudding mix
• 3 eggs
• 1-1/4 cups milk
• 1/2 cup canola oil
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 cup confectioners' sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 package Oreo Cookies, crushed
• NOTE: I may try this next time using vanilla cake mix, cookies & cream pudding, and mix oreo cookie crumbs into cake batter.

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese and sugars until smooth. Finely chop Oreo cookies; stir into cream cheese mixture. Fold in whipped topping (**reserve some cookie crumbs for on top of cake)

Spread frosting on cake plate, between layers and over the top and sides of the cake. Sprinkle the reserved cookie crumbs over top of cake. Cover and refrigerate overnight.
Store leftovers in the refrigerator.
Yield: 12 servings.