Cookies and Cream Pudding Poke Cake

Guess what I’m doing right now.

I’m multitasking.

I’m watching Cake Boss, writing about cake, editing cake pictures, and eating cake.

It’s pretty awesome.

I knew I had to make this cake when I saw it on Pintrist. It is so easy. And I would much rather have pudding smothering my cake than frosting. And I would rather have Oreos than sprinkle on top. And the beauty of it all is that each day you keep this cake in the fridge, the better it gets. I made it for Christmas Day dinner and the piece I am having right now is more moist and delicious than the first piece.

You could do any cake flavor or any pudding flavor, but this combination is my favorite!!!

Ingredients:

• 1 Chocolate fudge cake mix (and the eggs, oil, and water required to make the cake)
• 4 TBSP. mayo or sour cream
• 2 boxes (4.2 oz) Cookie and Cream pudding
• 4 C. milk
• 5 or 6 Oreos, crushed

Directions:

1. Mix the cake mix and all the ingredients listed on the cake mix box. Mix in the mayo or sour cream. Don’t worry, it just makes it more moist. You can’t taste the mayo.  Follow the directions on the box for baking.

2. After the cake is done baking, take a wooden spoon and use the handle end to poke holes all over the cake.

3. Mix together the pudding mixes and the milk. Whisk and let it sit for a minute or two. Let it thicken just a little, but not completely. Pour over the cake and spread it even.

4. Cover with tin foil and let it cool and thicken in the fridge for at least and hour.

5. Just before serving sprinkle the crushed Oreos all over the top of the cake.

Easy. Fast. Moist. Yum.

Recipe idea taken from picture on Pintrist from The Country Cook