Featured Recipe
Oreo Poke Cake Remix
By Kate
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A chocolate cake base with holes poked deep for a thick, creamy vanilla pudding infused with crushed sandwich cookies. Uses a rich cocoa cake mix swapped with malted chocolate powder and evaporated milk for moisture. Poking while hot traps liquid pudding, melting into the crumb for texture contrast. Crushed cookie topping adds crunch, set chilled enough to hold form but soft at edges. Substitutions include buttermilk for milk and homemade pudding from scratch. Timing cues focus on cake spring back, pudding viscosity, and chilled firmness. Notes on avoiding sogginess, ensuring even crushing, and sealing freshness included.
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Prep:
12 min
Cook:
32 min
Total:
44 min
Serves:
16 servings
dessert
chocolate
cake
pudding
Introduction
Baking chocolate cakes with pudding-filled holes isn’t just about sweet layers stacking up; it’s about texture dialogue. Trap liquid pudding deep in crumb pockets where it melts cake dryness away. Oil and evaporated milk switch keeps crumb tender but not spongey sog. You want to feel pudding pool, not drown. Heavy poking critical. Few fail here by poking nice but shallow holes instead of deep fist-sized pokes. Pudding mix choice impacts viscosity too - a homemade one thickens gentler, giving more seep. Crushed Oreos tossed on top bring snack crunch for contrast. Chill time’s a balancing act: too short, runny slide; too long, concrete slab.
Ingredients
About the ingredients
Using malted chocolate powder blended with dark cocoa powder ups complexity compared to straight cake mix. Evaporated milk adds richness and moisture that plain water lacks—substitute with buttermilk for an acidic breakdown boosting tenderness. Homemade vanilla pudding made with cornstarch and sugar offers control over sweetness, thickening speed, and flavor. Using real milk or buttermilk rather than water is crucial for softness when combined with oil and eggs. Oreo cookies can be swapped with any chocolate sandwich cookie but texture and sweetness will vary. Crushing in a bag with a rolling pin prevents overprocessing into dust; aim for coarse crumbs with some medium chunks.
Method
Technique Tips
Greasing the pan thoroughly prevents crust sticking which is fatal when you create fragile holes. Using a wooden spoon handle or thick straw rather than a fork ensures neat, wide holes without breaking the cake apart. Poke holes while cake is still hot to let pudding seep deeply; cooling first hinders penetration. Pour pudding while it’s still thin—you’ll see it settling in, audible bubbles as it fills and smooth surface left behind. Tap the pan carefully; too much jiggling creates air pockets; too little and pudding pools above crumb. Crushed cookies pressed firmly seal the topping but avoid mashing pudding beneath. Chill until pudding feels set to touch yet soft edges indicate cake is not freezer solid. Wet knife slicing prevents crumb drag; wipe blade between cuts for clean slices. Store covered to avoid cookie topping sogginess or cake drying.
Chef's Notes
- 💡 Grease the pan thoroughly; prevents sticky disasters. Use butter or spray, skip liners. They trap moisture. Cake falls apart, frustration built in.
- 💡 Poke deep holes. Use a firm tool, wooden spoon handle works well. Thin tools create shallow holes. Holes need to sound like a sharp tap. No dull thuds. Must go deep.
- 💡 Check cake doneness visually. Edges slightly pull away from the pan. Center should bounce back when pressed. Skewer test ideal for moist crumbs.
- 💡 Chill cake only long enough for pudding to firm; but edges can still yield. Too little time, running pudding catastrophe. Too much, pudding hardens.
- 💡 Use a wet knife when slicing. Clean cuts avoid crumb drag. Wipe between each slice, minimizes mess. Presentation counts, even in home kitchens.
Kitchen Wisdom
How can I ensure my cake is moist?
Use evaporated milk instead of water. Adds richness. Check baking time carefully. Cake shouldn't be too dry.
Can I use another type of cookie?
Sure, any chocolate sandwich works. Texture varies, sweetness too. Adjust based on your choice of cookie.
What's the best way to store leftovers?
Keep covered to prevent sogginess. Can refrigerate. Use airtight container for freshness. Freezing is okay too.
What if my pudding is too runny?
Let it sit longer for thickening. Use cornstarch to adjust. Consider homemade for better control over texture.
