Oreo Dirt Cake

Ingredients

• 1 box Chocolate cake mix (Prepare according to the package directions, including any ingredients required on the box; bake in a 9×13-inch dish.)
• 12.8 oz Hot fudge sauce (Warm until pourable.)
• 3.4 oz Instant chocolate pudding mix (For the first pudding layer.)
• 1.75 cups Milk (For the first pudding layer; use cold milk.)
• 30 Oreo cookies (Crushed; approximately three-quarters are stirred into the topping and the remainder is reserved for the top.)
• 3.4 oz Instant chocolate pudding mix (For the topping layer.)
• 1.75 cups Milk (For the topping; use cold milk.)
• 8 oz Cool Whip (Thawed.)

Steps

1. 1

   Preheat the oven and prepare the chocolate cake mix according to the package directions. Pour the batter into a 9×13-inch baking dish and bake for the package-directed time, approximately 25 minutes, until the cake is set. Remove it from the oven and let it cool for about 10 minutes.

2. 2

   Using the handle of a wooden spoon, poke holes evenly over the entire surface of the warm cake. Make the holes deep enough for the fudge and pudding to seep into the cake without breaking through the bottom.

3. 3

   Warm the hot fudge sauce gently until it becomes pourable, but do not boil it. Drizzle it evenly over the cake, directing it over the holes so the fudge penetrates the cake. Let the cake cool completely.

4. 4

   In a large bowl, whisk one package of instant chocolate pudding mix with 1¾ cups cold milk until smooth. Pour the pudding over the completely cooled cake before it fully sets, spreading it evenly across the surface.

5. 5

   Refrigerate the cake for about 20 minutes so the first pudding layer can firm up.

6. 6

   In a separate bowl, whisk the remaining package of instant chocolate pudding mix with the remaining 1¾ cups cold milk. Refrigerate the mixture for about 10 minutes, until it is slightly thickened.

7. 7

   Add the thawed Cool Whip to the slightly thickened pudding mixture. Fold gently until evenly combined and fluffy, taking care not to deflate the topping.

8. 8

   Stir approximately three-quarters of the crushed Oreos into the pudding-and-Cool-Whip mixture, reserving the rest for the garnish.

9. 9

   Spread the Oreo pudding mixture evenly over the chilled cake. Sprinkle the reserved crushed Oreos over the top.

10. 10

    Refrigerate the assembled cake until thoroughly chilled and ready to serve. Cut into 16 pieces and serve cold.

Notes

The cake requires the additional ingredients listed on the cake-mix package, which vary by brand. The recipe's total time includes cooling and refrigeration. For the cake holes, use the handle of a wooden spoon rather than the back of a spoon. Keep refrigerated until serving.

Nutrition per serving

• dessert
• baked
• American
• chocolate
• potluck
• party dessert
• make-ahead
• kid-friendly