Cookies and Cream Pudding Poke Cake
This Cookies and Cream Pudding Poke Cake is a moist vanilla Cake loaded with Oreo cookies, a white chocolate pudding and topped with homemade whipped cream. It wouldn’t be a cookies and cream poke cake without a little more Oreos and hot fudge sauce to finish it off.
It never fails, when I have an extra bag of Oreos in the house, my husband’s always interested in what I’m making. Sometimes I even get the question, “are those blog Oreos?”
INGREDIENTS
1 1/2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
½ cup light sour cream
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk (I use nonfat)
2 cups crushed Oreos (about 15-18 Oreos)
For the filling:
1 pkg Instant white chocolate pudding (or vanilla)
1 3/4 cups milk
For the topping:
1 1/2 cup heavy whipping cream
1/2 cup + 2 tablespoons powdered sugar
Hot fudge sauce for garnish (optional)
4-6 crushed Oreos for garnish
INSTRUCTIONS
For the cakes:
Preheat the oven to 350°F.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
For full instructions please see : beyondfrosting.com
It never fails, when I have an extra bag of Oreos in the house, my husband’s always interested in what I’m making. Sometimes I even get the question, “are those blog Oreos?”
INGREDIENTS
1 1/2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
½ cup light sour cream
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk (I use nonfat)
2 cups crushed Oreos (about 15-18 Oreos)
For the filling:
1 pkg Instant white chocolate pudding (or vanilla)
1 3/4 cups milk
For the topping:
1 1/2 cup heavy whipping cream
1/2 cup + 2 tablespoons powdered sugar
Hot fudge sauce for garnish (optional)
4-6 crushed Oreos for garnish
INSTRUCTIONS
For the cakes:
Preheat the oven to 350°F.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
For full instructions please see : beyondfrosting.com
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