The Shady Porch: Chocolate Cookie Cake...low sugar version


Chocolate Cookie Cake...low sugar version

I spied a recipe for Chocolate-Covered Oreo Cake on the Kraft web page some time ago and thought it would make a perfect birthday cake for the hubby. I knew I could make it using low and no sugar ingredients, making it a true labor of this weekend, I made the hubby really happy with his own giant Chocolate Cookie Cake. 

This cake is delicious (you will never know it is low sugar) and is very similar to another Porch favorite, the Orange Cream Cake, in appearance and process (though I do not have a low sugar version of the Orange Cream Cake figured out...yet.)
Chocolate Cookie Cake...low sugar version

Chocolate Cookie Cake

1 box Sugar Free Devil's Food Cake mix
2-8oz. bars of Cream cheese, room temperature
1 container Sugar Free Cool Whip
1 package Murray Sugar Free Chocolate Cookies, crumbled
3/4 c. Splenda blend
1/2 stick of butter
1 bag semi sweet morsels


Spray 2 round cake pans with cooking spray. Preheat oven to 350 degrees.
Prepare cake mix according to the box. Allow cake to cool completely.

In medium mixing bowl - beat cream cheese until fluffy then add a container of Cool Whip and beat until well incorporated.

Fold crushed cookies into the bowl until well blended. 

Put one cake round on cake platter, and spread cream cheese mix over the surface only, creating a creamy center layer. Now put the other cake round on top of the cream cheese layer, creating the cookie look for your cake. 

Pour entire bag of semi-sweet chocolate chips in a microwave safe container, and add 1/2 stick of butter. Microwave for 1 minute, stir the chocolate and butter together. Microwave for another minute, if needed to completely melt the chocolate chips. Stir. Spread evenly over the top of the cake. Refrigerate until ready to serve. 

Note - you might want to let it sit out a little before serving so the chocolate top doesn't crack when cutting.   
-adapted from

other cake recipes that start with a box mix...
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