Yield: 12 servings

For the Cake (Hershey’s Perfectly Chocolate Cake)
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Filling:
8 ounces cream cheese, at room temperature
½ cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped

For the Ganache:
4 ounces semi-sweet chocolate
4 tablespoons (¼ cup) unsalted butter, cubed

1. To make the cake, preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between the two pans.

3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

5. In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.

6. Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

7. To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.

8. Spread the ganache over the top of the cake and let stand until firm. Keep refrigerated.

(Inspired by Annie’s Eats and Kraft Foods)