Description
This Oreo Poke Cake is a deliciously moist dessert featuring layers of chocolate goodness, sweetened condensed milk, and crushed Oreo cookies, perfect for gatherings or family dinners.
Ingredients
Scale
- 1 (15.25 oz) box chocolate cake mix + ingredients on package
- 22 oreo cookies
- 14 oz sweetened condensed milk
- 4.2 oz oreo pudding mix
- 1 1/2 cups milk
- 8 oz prepared whipped cream
Instructions
- Preheat the oven to 350º F and prepare a 9×13 inch baking dish by spraying it with non-stick spray or grease it lightly.
- Follow the package instructions to prepare the chocolate cake batter and pour it into the prepared baking dish.
- Crush 11 Oreo cookies (one row) and sprinkle them on top of the cake batter. Bake for 24-26 minutes or until a tester comes out clean. Allow the cake to cool for 30 minutes.
- Use the handle of a wooden spoon to poke holes in the cake about every 2 inches. Pour the sweetened condensed milk evenly over the cake using a spatula. Let the cake cool completely, which takes about 2 hours.
- In a large bowl, whisk together the pudding mix and milk for two minutes, then let it stand for three minutes to begin setting. Fold in the whipped cream and spread it over the cooled cake.
- Coarsely chop the remaining 11 Oreo cookies and sprinkle them evenly on top of the cake.
- Place the cake in the fridge and allow it to set for at least one hour prior to serving.
Notes
For a richer flavor, use chocolate milk instead of regular milk in the pudding mix.
Make sure to allow the cake to cool completely before adding the topping for the best texture.
This cake can be made a day ahead of time for easier entertaining.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg