Ingredients
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 Cake: Follow the directions on the chocolate cake mix box to prepare the batter and bake the cake accordingly in a 9×13 baking pan. Once baked, remove from oven and let cool for 10 minutes.
- Poke Holes: Using the end of a spoon handle, poke holes evenly across the surface of the warm cake to allow the fudge to seep in.
- Add Hot Fudge: Warm the hot fudge in the microwave until it becomes pourable. Pour the hot fudge evenly over the cake, letting it fill the holes. Allow the cake to cool completely.
- Make Pudding Layer: In a medium bowl, whisk together the chocolate instant pudding mix and 1 ¾ cups milk. Before the pudding fully sets, pour it over the cooled cake layer.
- Chill Cake: Place the pudding-topped cake into the refrigerator and chill for about 20 minutes to set the layer.
- Prepare Topping: In another medium bowl, mix the remaining chocolate pudding mix with 1 ¾ cups milk and refrigerate for 10 minutes until fully set.
- Combine Cool Whip and Oreos: Remove the chilled pudding from the refrigerator and fold in the thawed cool whip until smooth. Stir in approximately ¾ of the crushed Oreos.
- Assemble Topping Layer: Spread the pudding and cool whip mixture evenly over the cake. Sprinkle the remaining crushed Oreos on top.
- Serve: Serve immediately or refrigerate until ready to enjoy.
Notes
- Recipe adapted from: The Frugal Navy Wife
- Make sure cake is fully cooled before adding pudding to prevent melting.
- Use high-quality hot fudge for the best flavor infusion.
- Crushing Oreos too finely can make the topping less textured; aim for small chunks.
- Can be stored covered in refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
