Oreo Poke Cake
A chocolatey, creamy dessert featuring a moist chocolate cake filled with hot fudge and topped with whipped cream and crushed Oreo cookies, perfect for any gathering.
Ingredients
For the Cake
- 1 box chocolate cake mix Choose a good quality chocolate cake mix.
- 3 cups milk Use the amount specified on the cake mix box.
For the Toppings
- 1 package Oreo cookies Crushed for topping and garnish.
- 1 jar hot fudge sauce Use a standard jar of hot fudge sauce.
- 1 container whipped topping Ready-made or homemade whipped cream.
- 1/2 cup crushed Oreo cookies For the garnish.
Instructions
Preparation
- Preheat your oven to the temperature indicated on your cake mix box. Grease and flour a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to the package instructions, using the specified amount of milk. Pour the batter into the prepared dish and bake for the time indicated.
- Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly throughout the cake, going about halfway through.
- Pour the hot fudge sauce over the cake, filling the holes as you drizzle and spreading it evenly.
- Allow the cake to cool completely before adding the whipped topping, usually about 30 minutes.
- Once cool, spread a generous layer of whipped topping over the cake.
- Sprinkle with crushed Oreos for a final touch.
- Place the cake in the refrigerator for at least 2 hours or overnight.
- Cut into squares and serve chilled.
Notes
For halal compliance, verify that cake mix and fudge sauce are halal-certified. Avoid overmixing the batter and be patient while cooling for best results. The cake can be stored in the refrigerator for up to 3 days or frozen unfrosted for up to 2 months.