Poke Holes In Your Next Red Velvet Cake For A Yummy Twist

There are fews things greater than enjoying a delicious, freshly baked cake ... especially if it's a red velvet poke cake. After you try your hand at one of these sweet treats, you'll want to send a long, emphatic thank you letter to Brandi of The Country Cook.

First, gather all your ingredients.

You'll need your favorite red velvet cake mix (along with the right amount of eggs, water and oil, as indicated on the box), two boxes (3.4 oz) of instant cheesecake-flavored pudding, four cups of milk, one tub (8 oz) frozen whipped topping and ten Oreo cookies.

Start by baking your cake, following the directions on the box. Then, it's time to get poking.

Make sure your holes go all the way down to the bottom of the cake and are fairly wide.

Next, mix together the dry pudding mix with the milk and whisk well.

Make sure there are no lumps in the pudding mix before moving forward.


Now it's time to get pouring.

Make sure as much gets directly in the holes as possible, since the cake will still be topped during another step.

Using the back of a spoon, gently push the pudding into the holes.

Once as much pudding is in the holes as can fit, stick the whole cake in the fridge.

Let the cake cool for about two hours.

If anything in your fridge smells strongly, it's best to cover your cake while it's chilling.

Once completely cool, take the cake back out and grab the thawed whipped topping.

Spread a nice, thick layer over the whole cake and smooth it out.


Set the cake aside, get the cookies and place them in a plastic bag.

Crush the cookies. You can use your hands, although a rolling pin might be easier.

Once the cookies have been smashed to bits, sprinkle them over the cake.

It's best to leave this part until right before serving. If the cookie bits sit for too long, they can lose their crunch.

All that's left to do now is cut yourself a big (or giant!) piece and enjoy.

Stick the cake back in the fridge after getting a piece ... if there's any left, that is.

Via: The Country Cook

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