Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- Spread the chopped Oreo cookies evenly over the bottom of the prepared baking dish.
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Pour the pudding evenly over the Oreos.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer.
- Drizzle the melted butter over the top, ensuring as much of the surface is covered as possible.
- Bake in the preheated oven for about 35 minutes, or until the top is set and slightly crisp.
- Remove from the oven and let it cool for at least 10 minutes.
- Spread the whipped topping over the cooled cake. Add mini chocolate chips and extra Oreo cookies for garnish.
- Serve warm or at room temperature.
Notes
Store leftovers covered in the fridge for up to 3 days. You can assemble the cake ahead of time but add the whipped topping just before serving for best results.
