Try this Oreo Poke Cake recipe
- Carbohydrate 443.139899631141 g
- Cholesterol 52.5359237365768 mg
- Fat 123.934300221987 g
- Fiber 12.0960004806519 g
- Protein 51.9958855570657 g
- Saturated Fat 50.9692939200716 g
- Serving Size 1 1 recipe (1211g)
- Sodium 4513.29325321831 mg
- Sugar 431.043899150489 g
- Trans Fat 8.39661253209378 g
- Calories 2953 calories
Step-by-step
- Preheat the oven to 350.
- Chop up the Oreos into large pieces.
- Prepare the chocolate cake by following the box directions.
- Coat sides and bottom of a 9x13 dish with shortening.
- Pour batter into the prepared dish.
- Bake this for 30 minutes or until a toothpick can be inserted in the middle and can come out clean.
- Whisk together milk and pudding mix until it is smooth.
- Poke holes all around the top of the cake.
- Pour the pudding evenly over the cake to allow it to soak into all of the holes.
- Sprinkle the top with about half of the chopped Oreos.
- Allow this to cool completely.
- Top with the whipped topping and sprinkle with the remaining chopped cookies.
- Refrigerate for at least 1 hour.
Package directions omit the structural physics governing liquid-soaked desserts. Standard cake crumb acts as a sponge. Pouring liquid pudding into pierced channels relies on capillary action to saturate the interior uniformly. Cold milk activates the instant pudding thickener rapidly. Whisking must occur immediately before pouring to prevent premature setting in the bowl. Coarseness of the cookie crumble directly influences moisture retention. Large pieces maintain structural integrity longer against damp crumbs, whereas fine dust dissolves into sludge. Greasing the 9x13 dish thoroughly with shortening prevents the bottom crust from bonding to the metal pan during the 350 degree bake. Freezing this dessert is not recommended. Dairy-heavy pudding structures and whipped toppings separate upon thawing, yielding a watery separation that ruins the crumb. Refrigeration must happen promptly after assembly. Chill the pan for at least one hour to allow the starch networks to firm up fully. Consume the chilled cake within 48 hours for optimal texture. Extended refrigeration past three days compromises the crisp exterior of the topping cookies, turning them soggy as moisture migrates from the pudding layer.
