Oreo Pudding Poke Cake
Oreo Pudding Poke Cake
Servings 12
Ingredients
- For the cake:
- 2 cups of sugar
- 1 3/4 cup of all-purpose flour
- 3/4 cup of Hershey's Cocoa unsweetened cocoa
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of kosher salt
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 teaspoons of pure vanilla extract
- 1 cup of very hot coffee
- For the Jello filling:
- 1 4.2 oz box of Oreo Jell-O Pudding
- 2 cups of cold milk
- For the whipped cream::
- 2 cups of heavy cream
- 4 tablespoons of sugar
- 1 teaspoon of pure vanilla extract
- 20 crushed Oreos for topping
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9x13 baking dish.
- Combine dry ingredients for cake in bowl of stand mixer. Stir slowly to combine dry ingredients with paddle attachment.
- Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed.
- Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing.
- Bake cake for 35-40 minutes.
- Let cake cool 10 minutes so it is warm but not hot.
- When cake is warm, use the end of a wooden spoon to poke holes all over.
- Working quickly so pudding does not set up, mix Oreo pudding mix with two cups of milk and pour over cake and into holes.
- Some pudding will set up on top of cake.
- Cover and chill cake in the refrigerator for 1-2 hours.
- Once cake is chilled, prepare whipped cream using a stand mixer and whisk attachment.
- Spread whipped cream over cake and top with crushed Oreos.
- Serve chilled.
Notes
Cake recipe adapted from Hershey's Perfectly Chocolate Chocolate Cake.