MAKES 1 (9 X 13-INCH) CAKE
Roxanne has a daughter who adores chocolate chip cookies. This recipe for Chocolate–Chocolate Chip Cookie Poke Cake was the answer to her dreams, and she rated it as her all-time favorite of all the poke cake recipes she has taste-tested. You know it’s a keeper!
Nonstick cooking spray
1 (1 pound 2.2-ounce) family-size package chocolate chip cookies
1 (15.25- to 18-ounce) box devil’s food or chocolate cake mix
Eggs, oil, and water as directed on the cake mix box
1 (3.9-ounce) box chocolate instant pudding mix
2 cups whole milk
1 (8-ounce) tub frozen whipped topping, thawed
3 tablespoons chocolate ice cream syrup
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Arrange the chocolate chip cookies in a single layer on the bottom of the prepared baking dish. Break a few cookies, if need be, to cover the entire bottom surface; set aside.
Prepare the cake batter according to the package directions. Pour the batter over the cookies in the baking dish. Bake according to the package directions for a 9 x 13-inch cake.
Place the cake on a wire rack to cool for 25 to 30 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a medium bowl, whisk together the pudding mix and milk until the pudding is blended. Place 14 chocolate chip cookies in a zip-top bag. Using a rolling pin, crush the cookies until they are fine. Add the cookie crumbs to the pudding mixture and blend well.
Pour the pudding mixture evenly over the entire cake, filling the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping. Coarsely crush or break up the remaining chocolate chip cookies and sprinkle on top of the cake. Drizzle the chocolate ice cream syrup over the entire cake. Refrigerate until ready to serve.