Sunday, October 13, 2013

Chocolate Oreo Poke Cake

I was craving something sweet, and this Chocolate Oreo Poke Cake hit the spot. It is easy, only has a handful of ingredients, and serves a lot (12 people!).

The original recipes calls for (2) boxes of Oreo (or cookies & cream pudding mix), but our local Kroger didn't carry it. No worries! I adapted this by buying vanilla instead (Darin's favorite), but if you wanted to up the chocolate factor,you could purchase the chocolate pudding mix instead.

The cake base has a rich devil's food cake with crushed Oreos within, then topped with a vanilla pudding that permeates into the cake, making it nice and moist and delicious. The cake is then topped with more crushed Oreos, Cool Whip, and then sprinkled with (more) crushed Oreos. So simple, so easy, and SO delicious.

  • 1 box Devil's Food Cake mix
  • (ingredients for the cake mix- mine were 3 eggs, 1 cup water, and 1/3 cup oil)
  • 1.5-oz (large box) instant vanilla pudding mix (we used the sugar-free, fat-free version)
  • 3 cups milk (we used 2% milk, but will try skim milk next time)
  • 1 package (15.5-oz) chopped Oreo cookies, divided
  • 8-oz (small tub) Cool Whip, thawed (we used Cool White Lite)

  1. Preheat oven to 350 degrees (or according to your cake mix box instructions.)
  2. Make cake mix according to box instructions; stir in a handful (I used 13 cookies) of crushed Oreo cookies. 
  3. Pour batter into a greased 13x9 pan, and bake for 30 minutes.
  4. Once it is done baking, use a chopstick or the end of a wooden spoon, and begin making holes in the cake while it is still warm, making sure to push down all the way to the bottom.
  5. After poking the holes, make the pudding, and immediately pour it over the warm cake. (It is important to not make the pudding while the cake bakes, as it will begin to thicken and won't pour into the poked holes properly.)
  6. Top with more crushed Oreos (13 or so cookies).
  7. Allow the cake to completely cool.
  8. Spread the Cool Whip over the top of the cake, and sprinkle the remaining crushed Oreos. Refrigerate for at least an hour.
Yield: Serves 12 people

Source: Adapted from Sing For Your Supper


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