Date Attempted: 27 August 2016
Recipe Number: 26
Finally getting around to posting the new recipes I made in the last month (and took pictures of — whoops). I made this cake for my house, the love shack’s, housewarming party. Recently I moved in with a few friends in El Paso and we’ve been sharing the cooking and eating together. It’s been great to have friends around to always try my food as I make new things.
Anyway this cake. I’ve seen poke cakes all over pintrest/buzzfeed so I thought to myself that this looked like a fun desert. I also had a box of blue velvet cake mix for some reason so that’s how this cookie monster cake was born.
Link for the original recipe: Check it out here
Review: I would make a poke cake again, just not this one. I think that when it comes to poke cakes you need a realllly dense, kind of dry cake because then whatever pudding or filling you add actually has a purpose. With store bought cake mix, it’s already pretty moist, fluffy, and sweet. Adding the cheesecake pudding and the whipped cream made this cake basically a sugar explosion in your mouth. While it tasted great it was kind of too mushy to really dig into and enjoy.
Remi’s recipe (believe it or not its less sweet than the original)
- 1 box blue velvet cake mix
- 1 box cheesecake flavor instant pudding and pie filling mix (get this in your supermarket where you buy normal pudding)
- 1 pint heavy whipping cream
- 4cups 2% milk
- 1 sleeve oreo thins (really any kind of oreo you like)
- Bake cake according to directions.
- poke holes all over the top of cake while it is warm with a SMALL wooden spoon handle DO NOT poke it all the way to the bottom of cake. Put cake in the fridge to cool while you make the pudding mix.
- Whisk dry pudding mix with 4 cups of milk.
- Pour pudding over the cake make sure it fills the holes evenly.
- put the cake into the fridge for 2 hours to set.
- Use a hand mixer to whip up the whipped cream. Here you can add anything additional you’d like to the whipped cream, like vanilla or lemon zest.
- Crush the Oreo cookies in a plastic bag with a rolling pin or wine bottle.
- After the cake has completely cooled spread on the whipped cream
- sprinkle crushed Oreos over the whipped topping.
- cut and serve.