Serves 12
45 min
Red Velvet Oreo Poke Cake
Recipe GLPR47717253727516
A decadent poke cake featuring moist red velvet cake soaked with sweetened condensed milk, layered with warm fudge and crushed Oreos, topped with a creamy frosting blend. This dessert requires chilling for several hours to allow all flavors to meld together beautifully.
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Ingredients
1 box red velvet cake mix with all ingredients needed to prepare
1 can (14 ounces) sweetened condensed milk
1 jar (11.75 ounces) hot fudge ice cream topping
1 cup crushed Oreo cookies
1 cup ready-made cream cheese frosting
1 container (8 ounces) Cool Whip whipped topping
Additional crushed Oreo cookies for garnish (optional)
Directions
Prepare the red velvet cake according to package directions. Allow the cake to cool completely to room temperature before proceeding.
Once cooled, use the handle of a wooden spoon to puncture the surface of the cake, creating about 25-30 evenly spaced holes that reach about halfway down into the cake.
Pour the sweetened condensed milk slowly and evenly over the entire cake surface, allowing it to soak into the holes and surrounding cake.
In a medium bowl, combine the hot fudge ice cream topping with the crushed Oreo cookies. Microwave for 15 seconds, then stir until the mixture is warm and the chocolate and cookies are well blended.
Spread the warm fudge and Oreo mixture over the entire top of the cake, pushing some of it down into the holes to fill them partially.
In the Cool Whip container, gently fold together the cream cheese frosting and the Cool Whip until well combined and smooth, creating a light, fluffy frosting blend.
Spread the frosting mixture evenly over the fudge layer, covering the top of the cake completely.
Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the layers to set and flavors to meld together.
Before serving, if desired, sprinkle additional crushed Oreo cookies over the top as garnish. Cut into 12 equal pieces and serve chilled.
