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Preheat oven to 350°F (175°C). Spray a rectangular baking dish with baking spray.

In a large mixing bowl, combine the Betty Crocker Triple Chocolate Fudge cake mix, water (as directed on cake mix box, approximately 1 cup), 3 eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Mix with an electric hand mixer until well combined and smooth, about 2 minutes.
Stir in 1/2 cup chocolate chips and 1/2 cup crushed Oreo cookies into the cake batter.

Pour the prepared cake batter into the greased baking dish. Bake according to package directions, typically 28-33 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan for about 15 minutes.

While the cake cools, prepare the cream cheese mixture. In a separate bowl, add the softened 8 oz block of cream cheese and 1/2 cup powdered sugar. Beat with an electric hand mixer until smooth and creamy. Set aside.

In another mixing bowl, combine the 4.2 oz box of Oreo Cookies 'n Creme instant pudding mix and 2 cups milk. Beat with an electric hand mixer for 2 minutes until thickened.

Add the prepared cream cheese and powdered sugar mixture to the thickened pudding. Beat with an electric hand mixer until well combined and smooth.

Gently fold in the 8 oz thawed Cool Whip with a spatula until fully incorporated. Crush an additional 1/2 cup of Oreo cookies and fold them into the pudding and Cool Whip mixture.

Once the cake has cooled slightly, use the handle of a wooden spoon or a similar tool to poke holes all over the surface of the cake, about 1 inch apart.

Pour the 14 oz can of sweetened condensed milk evenly over the poked cake, ensuring it seeps into the holes. Use a spatula to gently spread it if needed.

Spread the prepared Oreo pudding and cream cheese mixture evenly over the condensed milk layer on the cake. Garnish the top with the remaining 1/2 cup crushed Oreo cookies.

Refrigerate the cake for at least 2 hours, or until set, before serving.


Preheat oven to 350°F (175°C). Spray a rectangular baking dish with baking spray.

In a large mixing bowl, combine the Betty Crocker Triple Chocolate Fudge cake mix, water (as directed on cake mix box, approximately 1 cup), 3 eggs, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract. Mix with an electric hand mixer until well combined and smooth, about 2 minutes.
Stir in 1/2 cup chocolate chips and 1/2 cup crushed Oreo cookies into the cake batter.

Pour the prepared cake batter into the greased baking dish. Bake according to package directions, typically 28-33 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool slightly in the pan for about 15 minutes.

While the cake cools, prepare the cream cheese mixture. In a separate bowl, add the softened 8 oz block of cream cheese and 1/2 cup powdered sugar. Beat with an electric hand mixer until smooth and creamy. Set aside.

In another mixing bowl, combine the 4.2 oz box of Oreo Cookies 'n Creme instant pudding mix and 2 cups milk. Beat with an electric hand mixer for 2 minutes until thickened.

Add the prepared cream cheese and powdered sugar mixture to the thickened pudding. Beat with an electric hand mixer until well combined and smooth.

Gently fold in the 8 oz thawed Cool Whip with a spatula until fully incorporated. Crush an additional 1/2 cup of Oreo cookies and fold them into the pudding and Cool Whip mixture.

Once the cake has cooled slightly, use the handle of a wooden spoon or a similar tool to poke holes all over the surface of the cake, about 1 inch apart.

Pour the 14 oz can of sweetened condensed milk evenly over the poked cake, ensuring it seeps into the holes. Use a spatula to gently spread it if needed.

Spread the prepared Oreo pudding and cream cheese mixture evenly over the condensed milk layer on the cake. Garnish the top with the remaining 1/2 cup crushed Oreo cookies.

Refrigerate the cake for at least 2 hours, or until set, before serving.
