1 box chocolate fudge cake, baked according to package directions ~ NOTE: I recommend substituting half of the water called for with sour cream, so the cake is firmer **
4 - 1 oz squares semi-sweet baking chocolate ~or~ 3/4 cup semisweet chocolate chips
1 TB Crisco (I used buttery) ……………………. 8 ounces cream cheese softened
1/2 cup granulated sugar ……………………….. 2 cups heavy whipping cream
20 Oreo Sandwich Cookies (not Double Stuff), divided
Bake cake per package directions (but I recommend substituting sour cream for half of the liquid called for, to make a firmer cake) in two 9” or 10” cake pans (I used 8” for the photos, and it’s a little top-heavy). When the cake is done, cool in pans for 5 minutes. Invert onto wire racks, remove the pans and cool the layers completely. Meanwhile, crush Oreo cookies into coarse crumbs in a plastic bag Zip-lock type bag. Set aside.
In a large bowl, beat the whipping cream into soft peaks. Set aside. *** Beat cream cheese and sugar in large bowl with an electric mixer on medium speed until well blended. Gently FOLD in whipped cream and crushed cookies.
Cut one cake layer in half horizontally. Put one slice on a cake plate and spread with about a quarter filling. Put the second slice on top and spread with more filling. ** Cut the second layer in half and repeat, finishing with a layer of the filling on top of the cake.
Put the chocolate and Crisco in a small microwaveable bowl. Microwave on high for 1 minute; check and stir. The chips should melt together smoothly. If needed, microwave for 20 second intervals, until it is melted. Do not overheat the chocolate, but if it does “seize up”, you can add about 1 tsp more Crisco and beat that in. Cool 5 minutes.
Crush remaining 8 cookies. Spoon glaze over top of cake (reserve a few TB to drizzle over the cookies on top). Sprinkle the top of the cake with the crushed cookies while glaze is soft, and drizzle with the rest of the glaze. Refrigerate until ready to serve.