Oreo Poke Cake
This Oreo Poke Cake is to-die for! Rich and chocolaty with delicious cookies & cream flavors. So easy, too!
Servings: 12
Ingredients
- 1 box dark chocolate cake mix plus ingredients on back of box
- 1 (3.4 oz box) dry instant Oreo pudding mix (if you cannot find this, simply use instant chocolate pudding mix)
- 1 (14 oz can) sweetened condensed milk
- 1/2 cup hot fudge sauce at room temperature
- 1 (8 oz tub) Cool Whip thawed
- 1½ cups coarsely chopped/crushed Oreo cookies divided (I used the Oreo Minis & roughly chopped them)
- Chocolate syrup
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
- In a large bowl, prepare the chocolate cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the cake batter into the prepared pan and bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- Once cooled, poke holes all over the surface of the cake with the handle of a wooden spoon or a skewer. In a medium bowl, whisk together the condensed milk and hot fudge sauce until smooth. Pour this mixture evenly over the surface of the cake, taking care to fill the holes with the mixture.
- Fold 1/2 cup of the coarsely crushed Oreo cookies into the Cool Whip topping; spread over the entire cake. Top evenly with the remaining coarsely crushed Oreos and drizzle with the chocolate syrup. Refrigerate covered for at LEAST 6 hours, preferably overnight, before cutting into pieces to serve.