Cookies And Cream Chocolate Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 18 ounces chocolate cake mix (i recommend betty crocker super moist)
• 1/3 cup oil
• 3 eggs
• 1 1/4 cups water
• 3 1/2 ounces chocolate pudding mix
• 6 ounces jell-o oreo instant pudding & pie filling mix
• 1 (8 ounce) container whipped topping, thawed
• 1 1/4 cups milk
• 8 ounces semi-sweet chocolate chips
• 2 tablespoons butter

Recipe

• 1 prepare a 13x9 cake pan by greasing the bottom (and the sides if using margarine).
• 2 preheat oven to 350 degrees if using a glass or shiny pan. 325 degrees if using non-stick or dark pans.
• 3 in a large bowl, mix cake mix, box of chocolate pudding, water, eggs and oil.
• 4 blend on medium speed for 2 minutes.
• 5 pour cake batter into prepared pan.
• 6 bake for 35 minutes.
• 7 in the meantime --
• 8 mix large box of cookies and cream pudding with one cup of milk. (pudding will be more stiff than normal.)
• 9 whip in with wire wisk a half (approximately 4 oz) of the thawed whipped topping until smooth. refrigerate.
• 10 in the microwave, heat butter and 1/4 cup of milk until butter is completely melted.
• 11 wisk in 8 oz of chocolate chips to melted butter and milk. (use as much chocolate chips until you reach a smooth consitancy.)
• 12 add in the remaining 4 oz of whipped topping to the chocolate chip mixture and wisk until smooth. refrigerate.
• 13 remove cake from oven, check for doneness.
• 14 allow cake to cool for 30 minutes.
• 15 spread chocolate/cool whip mixture on cooled cake.
• 16 spread cookies and cream pudding frosting on top of the chocolate mixture.
• 17 refrigerate remaining cake.