Description
A nostalgic, easy-to-make cake filled with sweet chocolate and Oreo cookie goodness that brings families together.
Ingredients
Scale
- 24 Oreo cookies, roughly chopped
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 box (15.25 oz) dry chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 cup whipped topping (such as Cool Whip)
- 1/2 cup mini chocolate chips (optional)
- Extra Oreo cookies for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking pan with butter.
- Spread the chopped Oreo cookies evenly across the bottom of the prepared pan.
- In a bowl, whisk together the instant chocolate pudding mix and cold milk until glossy and slightly thick. Set aside.
- Sprinkle the dry chocolate cake mix evenly over the chopped Oreos.
- Melt the unsalted butter and pour it evenly over the dry cake mix.
- Bake the layered pan for 35 to 40 minutes, until the top is set and golden brown.
- After baking, spoon the chilled pudding mixture across the hot cake in dollops.
- Let the cake cool for 15 to 20 minutes, then spread whipped topping on just before serving.
- Garnish with extra Oreo cookies or mini chocolate chips if desired.
Notes
For a softer top, use slightly less melted butter. Let the pudding cool slightly before adding it to the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg