Forbidden Oreo Pudding Cake Recipe by Kami Watson.

A beautiful but messy and delicious chocolate cake filled with a cream cheese filling. Topped cream cheese frosting, chocolate pudding, and crushed Oreos. Ingredients 8 ounce cream cheese ( softened ) 1 devils food cake mix ( with ingredients to make it ) 1/2 cup butter ( softened ) 2 pounds powdered sugar 1 teaspoon vanilla extract 1 package(s) chocolate pudding ( with milk ) 24 oreo cookies ( 2 full sleeves ) Directions: Make the cake according to package directions in 2 round cake pans. Make sure to grease the pan with oil and crisco, then dust with flour before dumping mixture in. While baking, take a sleeve of Oreo cookies and place in a large ziplock bag. Hit the cookies with a rolling pin, and roll over them to break them into pieces. When cake is done baking, let cool completely, then dump onto your cooling rack to make sure it's completely cool. Make the cream cheese frosting next. Mix cream cheese, butter, vanilla, and powdered sugar together until smooth and fluffy. Place 1/3 of the frosting mixture onto the bottom half of the cake (one cake round), then sprinkle about 1/3 of the oreo crumb mixture on top, then place the other cake round on top so that the frosting is sandwiched between the two. Frost the sides and top of the cake with the rest of the frosting, then stick another 1/3 of the oreo crumbs to the side of the cake, then chill in the refridgerator until serving. Before serving, make your chocolate pudding. Use the 5 minute method so it sets up faster. Add the rest of the Oreo crumbs to your pudding and then place on top of your cake. This will be your topping, spread on top of your cake but not too far to the edge as it will start to spill over. Cut and serve and enjoy! (you may want to have a glass of milk nearby, it's super-rich!) Keep refrigerated - if you don't eat it all!

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