I found this general idea on Pinterest a few weeks ago, but I'm not a fan of recipes that start with a box of cake mix, so I decided to kick things up a notch, and make a better more from scratch version (with the exception of pudding mix and Cool Whip), and with the addition of an extra special topping that I came up with.
Today's recipe is.... dun-dun-dun
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 1/2 cups sugar
- 3 eggs
- 2 teaspoons real Mexican vanilla
- 4 (1 ounce) squares unsweetened chocolate, melted
- 1 cup sour cream
- 1 cup boiling water
Pudding Topping:
- 2 boxes of vanilla instant pudding (4 serving size each)
- 4 cups of milk (or as directed on package)
- 10 Oreo cookies, finely crushed
- 1 tsp real Mexican vanilla
Extra Special Topping
- 1 package (8oz) Cream Cheese, softened to room temp
- 1 large container Cool Whip, thawed in fridge
- 1/2 cup icing sugar, sifted
- 1 tsp real Mexican vanilla
- 20 Oreo Cookies, coarsely chopped
- For Cake: Preheat oven to 350 degrees
- Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, beat butter and sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.
- Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
- Bake in a greased 9 X 13 inch pan for 35 minutes.
- Let cool 10 minutes, and then using the handle of a large wooden spoon, poke holes throughout the cake.
- For pudding topping: whisk milk and pudding mix together until dissolved. Add crushed cookies and vanilla, mix well and allow to firm up slightly. You don't want the pudding to set! As soon as it's started to thicken, pour it over the cake, making sure it gets down into the holes. Allow to sit out at room temperature for several hours before serving. The cake will soak up the pudding.
a rubber spatula, gently fold in the Cool Whip 1/4 of the container at a time. Store in refrigerator until ready
to serve.
9. To Serve: Top each slice of cake with a generous dollop on the Extra Special Topping, and sprinkle with
cookie chuncks. Enjoy!
Give it a try, and let me know what you think!
Love and Hugs