Fabulous Oreo Dirt Cake For Complete Chocolate Overload
This Oreo Dirt Cake is the ultimate dessert for chocoholics like my mom and brother. If there were ever a dessert that pushed the limit of too much chocolate, this one would be a top contender.
Get this; chocolate fudge cake, hot fudge topping, dark chocolate pudding, and crushed Double Stuf Oreos. Oh, and I might mention a whole tub of whipped topping for good measure!
This chocolate dessert is cool, dense, moist, and ever so rich. This cake needs to be kept in the refrigerator. Don’t be surprised when your resident chocoholics slink around late at night to dip a spoon in it.
They cannot resist another sneaky bite of Oreo dirt cake. Until it’s gone, they will stop at nothing to get another covert taste to satisfy their need for a chocolate fix. (By the way, there is no twelve-step program for this addiction.)
How I Found This Oreo Dirt Cake Recipe
We live in the country, and our electric supplier, Dawson Public Power, and the Nebraska Rural Electric Association send us a wonderful little publication called Nebraska Magazine every month. It always has interesting articles about businesses and events in our great state.
In each issue, there’s a page with recipes submitted by readers. And almost every month, I find the magazine opened to that page on my kitchen island courtesy of Papa. I know he was dropping a giant hint with this one because he has a huge sweet tooth and a great love for chocolate, too!
How To Load An Amazing Amount Of Chocolate Into One Great Dessert
Begin by baking the chocolate fudge cake mix in a thirteen by none inch pan according to the directions on the package. I chose a glass pan because I was curious to see the layers! When the cake has had a few minutes to cool but is still warm, poke craters in the cake with the handle of a wooden spoon.
Now, pop the 12.8-ounce jar of hot fudge topping in the microwave for thirty seconds, stir it, and nuke it for another thirty seconds if needed to get it pourable. Then pour almost the entire jar into the craters, saving some to drizzle over the top for a final garnish. (Confession: I got so intrigued with pouring the fudge I forgot to save any.)
Now let the cake cool completely. When the cake is cool, make one four-serving size box of dark chocolate pudding using only one and three-fourths cups of milk. Before the pudding has a chance to set, spread it over the top of the entire cake, clear to the edges of the pan. Be sure to lick the beaters! Why miss out?
Now put that in the refrigerator for fifteen minutes or so to let the pudding set. Mix the second box of chocolate pudding with one and three-fourths cups of milk and put it in the refrigerator to set and keep the cake company.
Crush a 15.35-ounce package of Oreos in a food processor or by putting them in a large Ziploc bag and smashing them with a rolling pin. Once the pudding has set, mix it with one eight-ounce tub of whipped topping. Fold about three-fourths of the crumbs into the pudding and whipped topping mixture, and spread it on the cake.
Top the cake with the rest of the crumbs and drizzle on the remainder of the hot fudge sauce if you remember to save some. Keep the Oreo dirt cake in the refrigerator until you are ready to serve it. Keep any leftovers refrigerated as well, please.
Don’t those layers look scrumptious? Let the Oreo dirt cake get really cold to set up so you can cut it into neat serving pieces. It is a soft, moist, fudgy cake with a surprisingly light texture. A small portion is very satisfying!
At Yeyfood, one of us is a verifiable chocoholic so we have lots of great chocolate desserts like these! Chocolate Crazy Cake, Dark Chocolate Zucchini Cake, and No-Bake Chocolate Layer Dessert. Need more ideas? Type chocolate in the search bar for more ways to satisfy your cravings!
- One box of fudge or Devil's Food cake mix, baked according to the package directions.
- One 12.8-ounce jar of hot fudge topping
- One 15.25-ounce package of Double Stuf Oreos, crushed
- Two 3.03-ounce boxes of dark chocolate pudding mix
- 3 1/2 cups cold milk, divided
- One eight-ounce tub of whipped topping, defrosted.
- Bake the chocolate cake mix in a 13" by 9" pan according to the package directions.
- Allow the cake to cool for about ten minutes, then use the handle of a wooden spoon to poke craters in the cake about three inches apart.
- Heat the hot fudge sauce in the microwave (remove the lid) for about 30 seconds, then stir. Repeat if needed to make the fudge sauce pourable.
- Carefully pour the hot fudge topping into the craters, saving some for the final garnish.
- Allow the cake to cool completely.
- Mix one package of the chocolate pudding with half the milk (1 3/4 cups) and spread it over the cooled cake.
- Refrigerate the cake.
- Mix the second box of pudding with the remaining milk and refrigerate it until it is set.
- Crush the Oreos in a food processor or large Ziploc bag.
- Blend the defrosted whipped topping with the chocolate pudding, then fold in about three-fourths of the Oreo crumbs.
- Spread this mixture on the cake and garnish with the remaining Oreo crumbs and hot fudge topping.
- Chill until serving time, and refrigerate any leftovers.
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