This poke cake has a chocolate chip cookie bottom, topped with a chocolate cake! Traditionally poke cake is soaked with condensed milk, we wanted to try something that wasn’t as sweet. We chose to melt Heryshey’s cookies and cream bar with heavy cream. You’d think it would be very rich, but it was anything but that! It gave it moisture without being overly sweet! Let us know what you think!
- 1 package chocolate cake mix prepared according to package instructions
- 16 oz prepared cookie dough we used our go-to recipe
- 3 8oz Hershey's Cookies 'n Cream Chocolate
- 3/4 cup heavy cream
- 16 oz whipped topping
- 2 cups Oreo Cookies, coarsley chopped
- chocolate sauce
Preheat oven to 350 degrees F. In a 11 x 7 baking dish add cookie dough and press evenly. Top with prepared cake batter. Bake for 35-40 minutes or until a cake tester comes out clean. Let cool.In a bowl add the cookies and cream bar. Pour heavy cream. Place in the microwave for 30 second increments, stirring in between, until completely melted. Once cake has cooled, poke holes with the back of a wooden spoon. Pour the melted cookies and cream mixture. Top with whipped topping, Oreo cookies, and chocolate sauce. Refrigerate until ready to serve!
Drizzled with a chocolate sauce, feel free to sub for caramel sauce or chocolate ganache!