Prep Time: 15 mins | Cook Time: 28 mins | Set Time: 20 mins | Total Time: 1 hr 3 mins | Yield: 15 Servings
This is one heck of a cake! You have got to give this recipe a try. I’m 100 per cent sure that you are going to enjoy it!
Ingredients:
1 Box Chocolate Fudge Cake Mix, use all of the ingredients from the box as well
For the topping:
14.3 ounces Oreos
12.8 ounces Hot Fudge
3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
1¾ cups Milk
For the dirt
3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
1 ¾ cups Milk
1 Cool Whip
Hot Fudge & Oreos, optional toppings
Directions:
Step 1: Refer to the directions provided on the package of the cake mix on how to prepare it.
Step 2: Transfer the cake mix batter into a 9×13-inch pan and spread it evenly.
Step 3: Place the pan inside the oven and bake for about 28 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.
Step 4: Remove the cake from the oven and let it sit at room temperature to cool for about 10 minutes.
Step 5: Poke small holes on top of the warm cake.
Step 6: Place the hot fudge sauce inside the microwave and heat for about 45 seconds or until soft. Remove it from the microwave and stir.
Step 7: Spread the sauce over the cake. Let the cake sit for a couple of minutes until the topping is set.
Step 8: In a mixing bowl, add 1 3/4 cups of cold milk and the instant dark chocolate pudding. Stir until well mixed, then pour the mixture over the cake.
Step 9: Place the cake inside the refrigerator to chill for at least 15 minutes.
Step 10: In another mixing bowl, add cold milk and chocolate pudding. Stir until well mixed, then place it inside the fridge to chill.
Step 11: Place 3/4 of the Oreos in a resealable bag and begin to crush them into small pieces.
Step 12: Mix the Cool Whip and the pudding.
Step 13: Add the crushed Oreos into the Cool Whip-Pudding mixture. Stir until well combined.
Step 14: Spread the mixture over the cooled cake.
Step 15: Garnish the cake with the rest of the Oreos and hot fudge.
Step 16: Serve and enjoy!
Note:
Place any leftovers in the refrigerator.
Ingredients
- 1 Box Chocolate Fudge Cake Mix, use all of the ingredients from the box as well
- For the topping:
- 14.3 ounces Oreos
- 12.8 ounces Hot Fudge
- 3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
- 1¾ cups Milk
- For the dirt
- 3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
- 1 ¾ cups Milk
- 1 Cool Whip
- Hot Fudge & Oreos, optional toppings
Instructions
Step 1: Refer to the directions provided on the package of the cake mix on how to prepare it.
Step 2: Transfer the cake mix batter into a 9x13-inch pan and spread it evenly.
Step 3: Place the pan inside the oven and bake for about 28 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.
Step 4: Remove the cake from the oven and let it sit at room temperature to cool for about 10 minutes.
Step 5: Poke small holes on top of the warm cake.
Step 6: Place the hot fudge sauce inside the microwave and heat for about 45 seconds or until soft. Remove it from the microwave and stir.
Step 7: Spread the sauce over the cake. Let the cake sit for a couple of minutes until the topping is set.
Step 8: In a mixing bowl, add 1 3/4 cups of cold milk and the instant dark chocolate pudding. Stir until well mixed, then pour the mixture over the cake.
Step 9: Place the cake inside the refrigerator to chill for at least 15 minutes.
Step 10: In another mixing bowl, add cold milk and chocolate pudding. Stir until well mixed, then place it inside the fridge to chill.
Step 11: Place 3/4 of the Oreos in a resealable bag and begin to crush them into small pieces.
Step 12: Mix the Cool Whip and the pudding.
Step 13: Add the crushed Oreos into the Cool Whip-Pudding mixture. Stir until well combined.
Step 14: Spread the mixture over the cooled cake.
Step 15: Garnish the cake with the rest of the Oreos and hot fudge.
Step 16: Serve and enjoy!
Notes
Place any leftovers in the refrigerator.
