Ingredients
Scale
- CAKE
- 1 box chocolate cake mix (plus ingredients on back of box)
- PUDDING LAYER
- 12.8 oz hot fudge
- 3.4 oz chocolate instant pudding mix
- 1 ¾ cup milk
- TOPPING
- 30 Oreos, crushed
- 3.4 oz chocolate instant pudding mix
- 1 ¾ cup milk
- 8 oz Cool Whip, thawed
Instructions
- Prepare the chocolate cake as directed on the box and bake.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Using the end of a spoon, poke holes evenly across the cake.
- Warm the hot fudge in the microwave until thin enough to pour.
- Evenly pour the hot fudge over the cake, allowing it to seep into the holes.
- Allow the cake to cool completely.
- PUDDING LAYER: In a medium bowl, whisk together the chocolate pudding mix and milk. Before the pudding fully sets, pour it over the cooled cake. Refrigerate the cake for about 20 minutes.
- TOPPING: In a separate bowl, combine the second package of chocolate pudding mix with milk. Refrigerate until fully set (about 10 minutes).
- Remove from the fridge and fold in the thawed Cool Whip.
- Stir in about ¾ of the crushed Oreos and spread the mixture evenly over the cake.
- Sprinkle the remaining crushed Oreos on top. Serve immediately or refrigerate until ready to serve!
Notes
- Recipe adapted from The Frugal Navy Wife.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian