Tuesday, January 3, 2012

Oreo Pudding Poke Cake

I'm all about anything Oreo, so when I found this recipe, I just had to give it a try. And it was wonderful! Since my kitchen is a no gluten zone, I had to improvise a bit, but it worked out fabulously. I used a King Arthur's GF chocolate cake mix (my fav) and made my own Oreo pudding using two vanilla packages of pudding and 16 gluten free oreos. (8 oreos per package of pudding) Viola!

1 Box Chocolate Cake Mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk (2% or higher)
Crushed Oreo Cookies (optional)

Make cake mix according to directions and bake in a well-greased 9x13 pan.

Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.

When the cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.

Pour pudding mixture over warm cake.

Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.

Once it is set, top with crushed Oreo cookies, if desired.

Gluten free: use GF chocolate cake mix and make your own GF Oreo pudding.

Original recipe from thecountrycook.net

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