Cookies and Cream Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 18 |
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This recipe just came to me browsing the new Jello pudding flavors in the store. I don't care for cake frostings and this was a wonderful alternative. Ingredients:
18 ounces chocolate cake mix (i recommend betty crocker super moist) |
1/3 cup oil |
3 eggs |
1 1/4 cups water |
3 1/2 ounces chocolate pudding mix |
6 ounces jell-o oreo instant pudding & pie filling mix |
1 (8 ounce) container whipped topping, thawed |
1 1/4 cups milk |
8 ounces semi-sweet chocolate chips |
2 tablespoons butter |
Directions:
1. Prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
2. Preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
3. In a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
4. Blend on medium speed for 2 minutes.
5. Pour cake batter into prepared pan.
6. Bake for 35 minutes.
7. In the meantime -
8. Mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
9. Whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. Refrigerate.
10. In the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
11. Wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
12. Add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. Refrigerate.
13. Remove cake from oven, check for doneness.
14. Allow cake to cool for 30 minutes.
15. Spread chocolate/cool whip mixture on cooled cake.
16. Spread cookies and cream pudding frosting on top of the chocolate mixture.
17. Refrigerate remaining cake.
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