Ingredients
Method
Bake the Cake
- Preheat your oven to 350°F. Lightly coat a 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat until smooth and well blended.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
Add the Pudding
- In a medium bowl, whisk together the instant Oreo pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Pour the pudding evenly over the poked cake, spreading it into all the holes. Refrigerate for at least 1 hour to set.
Finish and Serve
- Spread the thawed whipped topping over the chilled pudding layer in an even layer.
- Crush the Oreo cookies (by hand or in a bag) and sprinkle the crumbs over the whipped topping.
- Drizzle with chocolate syrup if desired, then slice and serve cold.
Nutrition
Notes
For a lighter version, use reduced-fat milk and sugar-free pudding mix. Store leftovers covered in the fridge for up to 3 days. This cake can be made a day ahead; it actually tastes better after chilling overnight. Be careful not to overmix the cake batter to avoid a dense texture. For extra crunch, add more crushed Oreos just before serving.