Happy Birthday Christopher!

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!

HUGS!

~Jill Marie