Ingredients

The following ingredients have 4 Servings
  • 1 package chocolate cake mix 
  • 1 cup water 
  • 1/3 cup vegetable oil 
  • 2 eggs 
  • 3/4 cup sugar 
  • 3 TBL cornstarch 
  • 1/4 tsp salt  
  • 2 cups milk 
  • 1/2 cup heavy cream
  • 2 egg yolks 
  • 1 tsp vanilla extract 
  • 3 TBL butter 
  • 1 8 oz. cool whip
  • 20 Oreo cookie sandwich cookies

Instruction

  • Preheat the oven to 350 degrees. Prepare a 13x9 baking pan and spray the bottom with nonstick cooking spray. Set the pan aside.
  • Make your cake batter according to the directions on the cake mix box. Bake according to the package directions. Place the cake on a cooling rack and let it cool down once baked.
  • To make the homemade pudding, combine the sugar, cornstarch, salt, milk, and cream in a saucepan. Using a fork, stir the mixture until the cornstarch dissolves.
  • Heat the milk mixture to just under a boil while occasionally stirring.
  • When you see tiny bubbles forming on the sides of the pan, it’s time to temper the eggs. To temper the eggs, take 1/2 cup of the milk mixture and slowly whisk it into the egg yolks.
  • Slowly add the eggs to the pudding mixture and cook for around 3 minutes or until you get the right consistency. Continue stirring. Once you get the right consistency, remove from heat.
  • After removing from heat, add the vanilla and the sliced butter into the pudding mixture.  Stir until butter fully melts and is well combined.
  • With the handle of a wooden spoon, poke holes through the cake. Space the holes about 1 inch apart.
  • Pour the pudding over the top of the cake, guiding the pudding into every hole. Make sure to spread the pudding evenly, covering all the holes in the cake.
  • Place the cake in the refrigerator for at least 30 minutes.
  • Take a sealable bag and put 5 Oreos inside. Using a wooden roller, crush the chocolate cookies into crumbs. Once you’re done crushing, get a mixing bowl and add the crushed Oreo cookies and 8 ozs of cool whip. Stir until well combined.
  • Top the cake with the cool whip and cookie mixture. Spread it evenly on the cake using a spatula and return it to the refrigerator for another 30 minutes to let it set.
  • Just before serving, grab your sealable bag again and crush the remaining 15 Oreo cookies. Sprinkle them on top of the cake evenly.
  • Top the cake with a bit of chocolate syrup drizzle. It is best when served immediately, right after you pop it out of the fridge.