Description
A delightful Oreo Bundt Cake filled with chocolate chunks and creamy cookie bits, topped with a luscious ganache.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 box instant cookies ‘n cream pudding mix
- 4 eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- About 20 Oreo cookies (divided; 8 whole and the remainder chopped)
- 1 cup milk or semi-sweet chocolate chips (for topping)
- 1/4 cup heavy cream (for topping)
- 3 tbsp butter (for topping)
- 3/4 cup cold milk (for frosting)
- Whipped topping (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and generously grease your bundt pan.
- Mix the chocolate cake mix with the cookies ‘n cream pudding mix in a large mixing bowl.
- Add in the eggs, sour cream, and vegetable oil, beating until smooth.
- Fold in the chopped Oreo cookies gently.
- Pour the batter into the prepared bundt pan, filling it without overfilling.
- Bake for about 60 minutes or until a toothpick comes out clean.
- Prepare the topping by melting together chocolate chips, heavy cream, and butter until smooth.
- Whip the instant pudding with cold milk until thick, then fold in the whipped topping.
- Drizzle the ganache over the cooled cake and spread the whipped topping on top.
Notes
Make your cake a day in advance for better flavor. Grease the pan well to avoid sticking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg