The Country Cook: Oreo Pudding Poke Cake
                                                   

Friday, July 8, 2011

Oreo Pudding Poke Cake

If you enjoyed the Jell-o Poke Cake then you are really going to enjoy this recipe. I have found that this cake is a hit with everyone. Especially the menfolk and the little ones. What isn't to love? Pudding and cake all together in harmony. World peace through cake...one can dream. 
This is an absolutely perfect weeknight dessert for the family and it is just so ridiculously easy to make that you can easily remember all the recipe ingredients when you go to the grocery store to pick up what you need. 
This cake is really so, so good. Who doesn't love Oreos? And cake? 
Ingredients:
1 box chocolate cake mix
ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.) packages of Instant Oreo pudding
3 cups milk (2% or higher)
1 (8 oz.) tub whipped topping (COOL WHIP), thawed
crushed Oreo cookies, for topping
Directions
Preheat oven to 350f degrees. Spray a 9x13 baking dish with non-stick cooking spray. Make cake mix according to package directions. Bake cake according to times on the back of the box.
When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
In a medium bowl, add milk to pudding mixture and whisk until most of the lumps are removed. There will be a few lumps in the pudding because of the Oreo pieces that are in the pudding. Whisk for about 1-2 minutes until pudding just starts to thicken. 
You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
Pour pudding mixture over warm cake, making sure to aim for the holes.
Spread it out with a spoon and gently push down on the pudding to help get it into the holes.
Spread whipped topping on top of pudding layer.
Then put the cake in the refrigerator to allow it to cool completely (about an hour.) When ready, crush about 6-8 Oreo cookies (I just put them in a Ziploc bag and bang at it with my rolling pin.)
Sprinkle the top of the cake with the crushed Oreos. 
Slice and serve! Keep cake refrigerated.
Like this recipe? Be sure to check out the Boston Cream Poke Cake


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