Ingredients: CAKE
- 1 box chocolate cake mix + ingredients on back of box
PUDDING LAYER
- 30 Oreos, crushed
- 12.8 oz hot fudge
- 3.4 oz chocolate instant pudding mix
- 1 3/4 cup milk
TOPPING
- 3.4 oz chocolate instant pudding mix
- 1 3/4 cup milk
- 8 oz Cool Whip, thawed
Instructions: CAKE
- Prepare cake as directed on box and bake.
- Once done, remove cake from oven and allow to cool for 10 minutes.
- Using the back of a spoon, poke holes into the cake evenly.
- Warm up the hot fudge in the microwave until it is thin enough to pour.
- Evenly pour hot fudge over cake, allowing to seep into the poked holes.
- Allow cake to fully cool.
PUDDING LAYER
- In a medium bowl, combine the chocolate pudding mix with the milk.
- Before the pudding sets fully, pour on top of the cooled cake.
- Place cake into refrigerator to allow to chill about 20 minutes.
TOPPING
- In a medium bowl, combine the last package of pudding mix with milk.
- Place bowl into refrigerator to set fully (about 10 minutes).
- Remove from fridge and fold in the thawed Cool Whip.
- Mix in about 3/4 of your crushed Oreos and spread pudding mixture on top of cake evenly.
- Sprinkle remaining crushed Oreos on top of cake and serve or refrigerate until ready to serve!
Tips:
- For a richer chocolate flavor, use dark chocolate cake mix.
- To make your own hot fudge, melt 1 cup chocolate chips with 1/4 cup milk and 1/4 cup butter in a saucepan over low heat.
- For a fun twist, add a layer of chocolate ganache between the cake and the pudding layer.
- To make chocolate ganache, heat 1 cup heavy cream until just simmering. Pour over 1 cup chocolate chips and stir until melted and smooth.
Enjoy!
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