14 years ago today, my third child, Christopher Ryan was born. It was an emergency c-section because of my high blood pressure. He was a beautiful baby boy. I love you Chris!
(The graphic is curtesy of Vernae. It's cool, isn't it?)
It's hard to believe he is already 14. Sheesh, David graduated high school 2 months after Rylie was born, Samantha graduates next year, Chris is a mere 4 years away from being of age, and Rylie turns 2 in another month. I don't think I am going to be able to carry off saying I am 29 much longer. Maybe next year I will finally turn 30, lol.
I can't remember if I put this recipe up here already or not, but it is the cake I am making for this weekend. I may go off my diet for a day to have a 2 or 3 bites of this cake. The recipe comes from Kraft.
Chocolate Covered OREO® Cookie Cake
1 pkg. (2-layer size) devil's food chocolate cake mix
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup butter, cut up
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Chocolate Sandwich Cookies, coarsely crushed
PREHEAT oven to 350°F. Prepare and bake cake mix as directed on package in 2 (9-inch) round cake pans. Cool in pans 5 min. Invert onto wire rack; remove pans. Cool completely.
MELT chocolate in small microwaveable bowl on HIGH 1 to 2 min. or until chocolate is melted, stirring after 30 sec. Blend in butter. Set aside to slightly thicken, about 5 min.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 of the cake layers on serving plate, top-side down. Spread top of layer evenly with cream cheese mixture. Top with remaining cake layer, top-side up. Spoon glaze over top of cake.
KRAFT KITCHENS TIPS
Size It Up
Enjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
Have a great day!