1 box chocolate cake mix
Ingredients called for on cake mix package (eggs, oil, water)
Filling
2 boxes (3.4 oz each) instant chocolate pudding mix
3 cups cold milk
Topping
8 oz whipped topping, thawed
20–24 Oreo cookies, crushed
Ezoic
Instructions
Step 1: Bake the Cake
Prepare and bake the chocolate cake according to package directions in a 9×13-inch baking dish. Allow the cake to cool for about 10 minutes.
Step 2: Poke the Cake
Using the handle of a wooden spoon or a straw, poke holes evenly all over the cake, spacing them about 1 inch apart. Make sure the holes go deep into the cake.
Step 3: Prepare the Pudding
In a large bowl, whisk together instant pudding mix and cold milk for about 2 minutes until thickened.
Step 4: Fill the Cake
Pour the pudding evenly over the warm cake, spreading gently so it fills all the holes. Allow the cake to cool completely so the pudding sets.
Step 5: Top and Chill
Spread whipped topping evenly over the cake. Sprinkle crushed Oreo cookies generously on top. Cover and refrigerate for at least 2 hours before serving.
Notes
Use instant pudding only—cook-and-serve will not set properly.
Poke holes while the cake is still warm for best absorption.
Chill time is essential for structure and flavor.
Crush Oreos finely or chunky based on preference.
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