April 14, 2016

Ultimate Oreo Poke Cake

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There’s way too much to love with this Ultimate Oreo Poke Cake. The chocolate cake is loaded with Oreos, it’s soaked in chocolate pudding and topped with an Oreo whipped cream.

I need to rant to you guys a minute, and it has no relation to this recipe, so feel free to just skip past this part of if you want. Wait, what? You mean you aren’t here to listen to me rant?

They are currently painting our condo complex and it is driving me NUTS. This week I happen to be home and around the house all day and my windows, my front door and my driveway are all taped up and shut. I ran out to Target for a few minutes and when I came back, I couldn’t get back in the front door, they had to a cut a hole for me to get through. Did I mention it’s been this way for 3 days now?

The past two nights have been really hot inside the house, it’s like the plastic is keeping the heat in, and this girl can’t stop baking over here. So at last I am stuck inside my house with my hot oven complaining to myself all day. How else would I be able to make this Oreo Poke Cake for you? Tragic right?

There are two things my fiance loves: chocolate cake and Oreos. So naturally, I was excited for him to try this dessert. He ate 3 slices- for breakfast! That’s how good this is. He would probably be embarrassed that I told you that. Oops. He doesn’t love whipped cream, but he loved that I mixed the Oreos into the whipped cream. He told me if reminds him of a ho-ho. That sounds like a win if I have ever heard one.

This recipe starts with my favorite doctored chocolate cake mix recipe, which is from The Cake Mix Doctor. I crushed up some Oreos on top of the cake and tossed it in the oven. I threw a handful of Oreos in a plastic bag and beat them with a rolling pin to break them apart, nothing fancy. The Oreos didn’t sink to the bottom either, and they softened up quite a bit once the cake was baked.

For the filling, I soaked this cake in hot fudge sauce and chocolate pudding, the more chocolate the better right? Just heat the hot fudge until it’s pourable and reserve a couple of tablespoons to drizzle over top.

For the topping, I used a container of Cool Whip, just for the purposes of ease, but you can very well make your own homemade whipped cream. Just use 1 ½ cups of heavy whipping cream and add ¾ cup powdered sugar. The powdered sugar is a thickening agent that will help to stabilize the whipped cream. Then I just took some more crushed Oreos and fold them into the Cool Whip.

Once this cake is refrigerated for a couple of hours, I served it up with some more crushed Oreos on top and I drizzled it with hot fudge sauce. You guys, there are so much Oreos and chocolate in this poke cake, it’s bananas, in the best way possible.

The funny thing is, I bought this cake to work and we were out of forks, so my coworkers just started digging in with their hands. HA! You would too if this was sitting in front of you. Just do it.

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Ultimate Oreo Poke Cake

★★★★★

4.2 from 5 reviews

Author: Julianne Bayer
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 15 slices

Print Recipe

Description

There’s way too much to love with this Ultimate Oreo Poke Cake. The chocolate cake is loaded with Oreos, it’s soaked in chocolate pudding and topped with an Oreo whipped cream.

Ingredients

For the Cake

1 box (15oz) chocolate cake mix
¾ cup (177ml) milk
½ cup (118ml) vegetable oil
3 large eggs
8 ounces light sour cream
1 tablespoon (15ml) vanilla extract
30 Oreos, divided

For the topping

1 jar (16oz) hot fudge sauce
1 package (3.4z) instant chocolate pudding
1 ¾ cup (414ml) milk
1 container Cool Whip or 1 batch homemade whipped cream

Instructions

Preheat the oven to 350° F.
In a large mixing bowl, combine the chocolate cake mix, milk (3/4 cup), vegetable oil, eggs, sour cream and vanilla extract. Mix all the ingredients together until it’s well combined.
Pour the batter into a 9-inch by 13-inch pan. Take 10 Oreos and place in a plastic bag. Use a rolling pin or other heavy object and crush the Oreos into smaller pieces. Sprinkle on top of the cake. If you can’t fit them all, save them for the topping.
Bake the cake at 350°F for 25 to 30 minutes. To test the cake for doneness, stick a toothpick in the middle of the cake. If the toothpick comes out clean, the cake is done.
Allow the cake to cool for at least 20 to 30 minutes. Use a wooden spoon and poke a bunch of holes all over the top of the cake.
For the topping: Heat the jar of hot fudge according to the instructions on the jar until it is a pourable consistency. Reserve 3 tablespoons to drizzle over top of the cake. Pour the remaining hot fudge over the cake.
Prepare the instant chocolate pudding by combining the milk and the pudding and whisk until the dry ingredients are dissolved. Pour the pudding over top of the cake. Place the cake in the refrigerator until it is completely cooled.
To make the topping, crush 10 more Oreos in a large plastic bag and fold into the Cool Whip. Spread the Cool Whip over top of the cake and return to the refrigerator for at least one hour.
Prior to serving, top the cake with more crushed Oreos and drizzle with hot fudge.

Equipment

Notes

To substitute homemade whipped cream for Cool Whip, use 1 1/2 cups heavy whipping cream and 3/4 cup powdered sugar.
If you’d like to make a chocolate cake from scratch, I recommend using my favorite Chocolate Cake Recipe

Nutrition Information:

Serving Size: 1 slice

Calories: 409

Sugar: 33.7g

Sodium: 511.9mg

Fat: 17.7g

Saturated Fat: 10.8g

Carbohydrates: 57.5g

Fiber: 1.7g

Protein: 6.6g

Cholesterol: 44mg

Category: Cake
Method: Oven
Cuisine: American

Keywords: Poke Cake, Chocolate Cake, Pudding Cake, Chocolate Poke Cake, Poke Cake Recipe, Pudding Poke Cake, Oreo cake recipe, oreo cookie cake recipe, chocolate oreo cake