Years ago, a lady I worked with made an oreo cake and brought it to potluck day at our office. I kid you not, I've thought about this cake for years. I've never been able to recreate it. I know there were oreos all through the middle of the cake, and that pudding (vanilla, I think) was used.
A few weeks ago I was thinking about this cake, and realized that I could still make a delicious oreo cake, it just wouldn't be that same one. I even tested it out on my family and they all loved it.
From that one random thought, I present to you, Oreo Cake, TWO Ways.
Oreo Cake, Two Ways
Source: Jenna Blogs
You can make this recipe either way - it's nearly the same, except one ingredient. I'll bold that so it stands out for you!
1 Devil's food cake mix - made to box directions (usually, oil, water and eggs!)
Oil (for box cake mix - follow box instructions)
Eggs (for box cake mix - follow box instructions)
8 - 16 oz light cool whip, depending on how much icing you want
4oz box Oreo flavored pudding
2 cups 2% milk
1 8oz package 1/3 less fat cream cheese
1 box double stuffed oreos
1 14oz can sweetened condensed milk
Prepare cake following box instructions.
When cake has 5 minutes left on the timer, prepare oreo pudding by whisking it with the milk.
When cake comes out of the oven, poke holes ALL over it using a fork, then pour pudding over it.
Let cake come down to room temperature, then put in the fridge. Meanwhile, make your frosting. In a food processor, blend 3/4 of the packaged oreos with the cream cheese until the mixture is smooth (see my oreo ball recipe with video instructions here and here.). Gently, fold in as much whipped topping as you like. I used a little over half of my container.
Spread icing over the top of the cooled cake.
Crush remaining oreos in a ziplock bag and then top the cake with them! Enjoy!
For a sweeter, even richer cake, pour the sweetened condensed milk over the hot cake AFTER poking the holes in it but BEFORE the pudding!