Dessertsbeyondfrosting
Brookie Poke Cake
All your favorite things in one cake, this Slutty Brookie Poke Cake is a chocolate cake filled with chocolate pudding, topped with whipped cream and crush Oreos, Brownies and Chocolate Chip Cookies.
👥 15 Servings⏱️ Prep & Cook: 52 min⏳ Prep: 30 min🔥 Cook: 22 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- spatula
- wooden spoon
- whisk
📝 Preparation Steps
1
For the Cake:
2
Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray. Line the bottom of the pan with Oreo cookies.
3
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream until combined.
large eggs3(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoon
4
In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
5
Pour the batter into a 9×13-inch pan and bake at 350°F for ⏱️ 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
6
For the Filling
7
Take a wooden spoon or another round object and poke holes over the top of the cake.
8
In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved. Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm and the cake is cooled completely.
(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspooninstant chocolate pudding (3.4oz)1 package
9
For the Topping
10
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill
11
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken to soft peaks. Slowly add the powdered sugar, beating until combine. Then continue beating on high speed until stiff peaks form. Spread over cooled cake.
12
Crush the chocolate chip cookies, Oreos and the brownies and sprinkle over top of the cake. Garnish with hot fudge.
(15 ml) pure vanilla extract1 tablespoon(280g) all-purpose flour2 cups(5g) espresso powder (optional)1 tablespoon(5 g) salt1 teaspoonchocolate chip cookies, such as Chips Ahoy12Oreos10
Nutrition Facts
calories
373 calories
fat Content
18.6 g
serving Size
1 slice
fiber Content
1.6 g
sugar Content
31.3 g
sodium Content
360.9 mg
protein Content
5.6 g
trans Fat Content
0.3 g
cholesterol Content
67.3 mg
carbohydrate Content
48.7 g
saturated Fat Content
12.5 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...