Chocolate Sauce made with OREO Base Cake

Chocolate Sauce made with OREO Base Cake


1-1/4 qt. or 40 servings, 2 Tbsp. each

  • 1-1/4 lb. water
  • 2-1/2 lb. sugar
  • 1-1/4 lb. OREO Base Cake
  • 2-1/2 oz. semi-sweet baking chocolate, finely chopped
  • 2-1/2 oz. unsalted butter
  • 10 oz. whipping cream

Nutrition per serving

  • Calories


  • Total fat

    6 g

  • Saturated fat

    3 g

  • Trans fat

    0 g

  • Cholesterol

    15 mg

  • Sodium

    90 mg

  • Carbohydrate

    32 g

  • Dietary fiber

    0 g

  • Sugars

    26 g

  • Protein

    1 g

  • Vitamin A

    2 %DV

  • Vitamin C

    0 %DV

  • Calcium

    0 %DV

  • Iron

    4 %DV


Combine water and sugar in medium saucepan. Bring to boil on medium heat. Boil 3 min. or until the consistency of a thin syrup. Stir in OREO Base Cake; cook 2 min. or until base cake is completely absorbed, stirring constantly with wire whisk.

Pour through strainer into medium bowl. Immediately add chocolate and butter; stir until completely melted. Gradually add cream, stirring until well blended.

Serve warm as a topping for ice cream, cakes or other desserts.


Make Ahead

  • Prepare sauce as directed; refrigerate until ready to use. To reheat, place in microwaveable bowl and microwave on HIGH just until warmed and of desired consistency, stirring every 30 sec. Or, reheat in top of double boiler just until warmed, stirring occasionally.