Speaking of desserts, which I swore off of in my last post, I have one to show you.
It’s a variation on last summer’s Jello Poke Cake.
This is Oreo Poke Cake. I’m not crazy about Jello. But I am crazy about pudding. And Oreos. This cake has both.
And when you eat the leftovers, you’ll find the Oreos get all gushy and smushy, and it’s all just too good to be true. Everything has the consistency of the creamy center, which is the only reason anyone eats Oreos anyway. Right? This is one of those gussied-up cake mixes that you want to pretend you’re too cool for, but let’s keep it real, you’re so not.
Is that just me?
To make Oreo Poke Cake, you will need:
- 1 box chocolate cake mix
- Whatever oil, eggs, and water it calls for
- 2, 4 oz. packages Oreo pudding mix
- 4 C milk (2% or higher)
- crushed Oreo cookies
Prepare the cake according to the directions on the box. Just before cake is done, prepare pudding by mixing pudding mix and milk. Let pudding sit in fridge for 2 minutes to firm up. No, that is not how long it will suggest on the box, but you don’t want things fully set. Take the handle of a wooden spoon, and drill holes all over your cake. Yes, you could totally do this with the handle of a fork, but the thicker the holes, the more pudding that seeps into the cake. And that’s a win. Spread the mixture evenly over the cake, and set aside to let cool a bit more. When it’s not piping hot, put in refrigerator to chill till set. Remove cake from fridge and sprinkle with crushed Oreos before serving.
p.s. How good does this Boston Cream Poke Cake look?