Chocolate Sauce made with OREO Base Cake



1-1/4 qt. or 40 servings, 2 Tbsp. each
  • 1¼ lb. water
  • 2½ lb. sugar
  • 1¼ lb. OREO Base Cake
  • 2½ oz. semi-sweet baking chocolate, finely chopped
  • 2½ oz. unsalted butter
  • 10 oz. whipping cream

Nutrition per serving

Calories190 Total fat6 gSaturated fat3 gTrans fat0 gCholesterol15 mgSodium90 mgCarbohydrate32 gDietary fiber0 gProtein1 gVitamin A2 %DVVitamin C0 %DVCalcium0 %DVIron4 %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.

© Mondelēz International group