You voted for it on Facebook, so here it is! Follow me! www.facebook.com PITA factor is middling on this one. Not enough payoff for the effort. 1 pkg. (2-layer size) chocolate cake mix 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 egg 2 Tbsp. sugar 48 Mini OREO Bite Size Cookies 1-1/2 cups thawed COOL WHIP Whipped Topping HEAT oven to 350°F. PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter. BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. FROST with COOL WHIP. Top with remaining cookies. Online recipe located here: www.kraftrecipes.com I got it from my little “impulse buy” recipe book at checkout stands.
Baker’s Chocolate Chocolate Cream Cake Recipe 1942 Food Antique AdvertisementOriginal Farm & Home & Agricultural & Automobile Vintage Advertisements. Fair Condition – Yellowing and Age – Each Large Page 12″ …
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