Ingredients
Scale
- 1 box chocolate cake mix
- 1 box instant Oreo Cookies 'n Cream pudding mix
- 4 eggs
- 1 cup sour cream (reduced-fat)
- 1/4 cup vegetable oil
- About 20 Oreo cookies (divided; 8 whole, remainder coarsely chopped)
- 1 cup milk or semi-sweet chocolate chips
- 1/4 cup heavy cream
- 3 tablespoons butter
- 1 box instant Oreo Cookies 'n Cream pudding mix
- 3/4 cup cold milk
- 1 – 8 oz. container whipped topping (thawed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine chocolate cake mix, Oreo pudding mix, eggs, sour cream, vegetable oil, and chopped Oreos. Mix until just blended.
- Pour the batter into the prepared bundt pan and bake for about 60 minutes or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes before transferring it to a wire rack.
- For the ganache, heat heavy cream in a saucepan until just below boiling, then stir in chocolate chips and butter until smooth.
- For the frosting, whisk together Oreo pudding mix with cold milk until thickened and fold in thawed whipped topping.
- Drizzle ganache over the cooled bundt cake and top with the frosting as desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg