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Monday, November 12, 2012

Oreo Pudding Poke Cake

1 Box Chocolate Cake Mix
Ingredients needed to make cake (usually eggs, applesauce (in place of oil) and water)
2 (4 oz.)packages of Sugar Free/FAT FREE Instant Oreo pudding (probably chocolate pudding would work as well)
4 cups FAT FREE milk
30% REDUCED FAT Crushed Oreo Cookies (optional)

Make cake mix according to directions (replacing oil for applesauce) and bake in a well sprayed and floured 9x13 pan.

Just before cake is done, start making pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't runny but not fully thickened into pudding.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.

Pour pudding mixture over warm cake (aiming for the holes).
Spread it out with a spoon, gently pushing the pudding down into the holes.

Put cake in the refrigerator and allow it to cool completely. About an hour.

Once it is set, top with crushed REDUCED FAT Oreo cookies. The cake needs to be kept refrigerated.

Cook’s Note: If you’d like, you can add whipped topping (FAT FREE Cool Whip) on top of the pudding layer, once the cake has cooled completely. Then add crushed Oreos on top.

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