Wednesday, September 12, 2012
Oreo Puddin' Poke Cake
You'll probably find you have some or all the ingredients for this Oreo Poke Cake in your cupboard and fridge. The following recipe is all over the internet, but I've adapted the one from The Country Cook. You'll probably make your own modifications over time, and I can guarantee you'll make this more than once. Some people add cool whip as a topping before adding more crushed Oreos, but I don't. Still I posted the option below.
OREO POKE CAKE
1 Box Chocolate Cake Mix and (eggs, oil and water for the cake mix) I like Duncan Hines
2 (4 ounce) packages of Instant Oreo pudding
4 cups whole milk
Bag of Oreo Cookies, chopped or crushed (use the whole bag)
Make cake mix according to directions (but add a cup of the chopped oreos to the batter). Bake according to directions in a well-greased 9x13 pan.
Just before cake is done, start making pudding.
In medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. Thicken slightly but don't let it get too runny or too thick.
When cake is finished, while still warm, quickly poke holes all over top of cake, about 1-inch intervals using chopsticks, bottom of a wooden spoon, or straw.
Pour pudding mixture all over warm cake. Top with 1/2 the chopped Oreos.
Put cake in refrigerator to cool. About an hour.
Once Oreo Poke Cake is set, top with rest of crushed or chopped Oreo cookies (or at this point you can add a container of Cool Whip--once cake is completely cooled-- and then add the rest of the chopped Oreos)
Keep cake refrigerated.