Sunday, September 4, 2011

Oreo pudding poke cake

Here is the Oreo Pudding Poke cake. This cake is in honor to my sweet hubby! After graduating last year with his masters in school counseling we have been on the job hunt for a year!! For the past 3 years he was working at a middle school as a attendance clerk, going to school, and is a fire fighter every summer, but really wasn't doing what he loved. Well, our prayers were answered and Rex was offered a counseling position at a nearby High School and we took it! YEAH!! So.... I wanted to celebrate! We went out to dinner with family and friends, me and the girls got him tons of "office stuff" and then I made this yummy cake! He loved it and announced that it is his new favorite. That is always a good sign. :) So here it is....


white cake mix
applesauce, egg beaters/egg whites, water
fat free chocolate pudding
2 cups of cold milk
reduced fat oreos
1 tub fat free cool whip

1. Really easy here. This cake is super moist and delicious after being chilled in the fridge. First, let's make the cake. Turn your oven to 350. Follow the directions on the back by using the same amount of water as directed. Instead of oil, replace the exact amount with applesauce. And for the eggs, use either 4 egg whites, or 3/4 cup egg beaters. Now, before pouring your cake into your greased pan, take as many or as little oreo cookies as you like and break them into small pieces. Not too small. You want small pieces in your cake, chunks of cookie. Fold your broken cookies into the batter and then pour into your cake pan. Cook for directed amount of time in a 9x13. When the cake is done let it cool for about 10-15 minutes.
2. Using a wooden spoon (or any mixing spoon handle) poke holes in your cake. Space them about 3/4 inches apart. If the holes are too close the cake with fall apart. If they are too far apart, then you won't have as much yummy filling. Now when you are poking the cake after 2-3 pokes the cake will start to stick to the spoon. SO..... clean off the spoon every couple pokes. I know, annoying, but worth it. Ok, after you are done poking it is time to make the pudding.
3. In a mixing bowl, mix your chocolate pudding and 2 cups of cold milk with a whisk. Beat for about 2 minutes until combine. Next step: IMPORTANT. As SOON as you are done mixing up the pudding pour you pudding into a glass measuring cup (or a cup/bowl with a pouring spout) and pour into each hole. If you just dump all the pudding on top it might not make it down into all the holes. So just pour into each hole until it is filled to the top. Move quickly, the pudding will start to get thick. After each hole is filled just spread the rest of the pudding on top, kinda like frosting. Ok, let that sit in the fridge for 5 or so minutes.
4. Now, put the whole tub of frosting on top and gently spread all over the cake. Sprinkle with more broken cookies and you are done! Let the cake chill for an hour or so to really get moist. YUM!! Keep covered in the fridge and enjoy!

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