Yo dawg, I heard you like Oreos, so I put Oreos in your cake and Oreos on your cake so you can eat Oreos while you eat Oreos. Unless you're familiar with the latest Internet fad known as "memes", you probably have no idea what I'm talking about. And that's totally okay. All you need to know is that this cake is every Oreo lovers dream; a dream come true that is.
First, there's chunks of Oreo cookies in the cake batter--the cake batter being from a devil's food box mix. I'm lazy these days, don't judge me. Then, once the cake is baked and cooled, it's poked with holes. Why is it poked with holes, you ask? Well, so it could be filled with Oreo cookies and cream pudding, of course. But the fun doesn't end there ladies and gents.
As you can see from the pictures, the final step to the cake is to sprinkle on even more chopped Oreos. Oh no wait, the final step would actually be to stuff your face with a huge piece of the cake and revel in all it's Oreo glory. You'll have to wait an hour first though, because the directions say to refrigerate it for that long. I had to wait about 10 hours because I was fasting and I was invited somewhere for dinner and yada yada. But the first thing I did when I got back home was eat a huge slice of it and man did it hit the spot.
Based on my contentment with this cake, this probably isn't the last of poke cakes you'll see on my blog. There's a whole bunch of variations popping up in my head right now that I can't wait to try. Stay tuned, and don't forget to stalk me on Facebook so I can feel special. Plus, you'll get to read all of my crazy rants and that's always fun.
Oreo Pudding Poke Cake
Yield: One 9x13 inch panIngredients:1 box Devil’s Food cake mixOne 4.2 oz box of Oreo instant pudding2 cups milkOne 8 oz. tub of Cool WhipOne 15.5 oz package of Oreos, roughly chopped (I used about two rows--feel free to use more)Directions:Prepare the devil’s food cake mix as directed on the box; then additionally stir in a large handful of the chopped Oreos. Pour the batter into a greased 9×13 inch baking dish and bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Using the end of a wooden spoon, poke holes all over the cake. Combine the milk with the Oreo pudding mix in a medium-sized bowl, and whisk until smooth and just slightly thickened. You don't want it to be completely set or else it won't be able to seep into the holes of the cake.Pour the pudding mixture over the warm cake and spread evenly, pushing down slightly so that the pudding gets into all of the holes. Top with more chopped Oreos.Allow the cake to cool completely. Then spread the Cool Whip over the top of the cake and sprinkle with more chopped Oreos. Refrigerate for at least an hour before serving. Store leftover cake in refrigerator.
Adapted from Sing For Your Supper