Red Velvet Oreo Poke Cake

Valentine’s Day is around the corner and I always throw a little party for my kiddos. This year we are going to order in a heart shaped pizza from the local pizza joint and then enjoy a dessert as the kiddos open the little gifts I got them. I am a poke cake lover and when I ran across this recipe my mouth started watering before I even looked at the recipe! It called for regular Oreos but lo and behold…I found Red Velvet Oreos at the store…I was SO excited!!!

My kiddos loved the cake as did my husband and I. I swore I was going to dish the rest out to neighbors so it wasn’t sitting in my fridge tempting me all week. Nope, never happened. My husband and I snacked on it all week and polished her off!

This is such and easy cake to make and awesome for Valentine Party’s or just plain get togethers! Your guests will think you slaved all day!

Enjoy!

After you bake the cake according to the directions on the box, let it cool and poke holes throughout the cake. Mine is a little sloppy as my daughter is always my baking helper!

My little helper!

Next pour the Sweetened Condensed Milk down in the holes…make sure you get each one!

You are going to melt the chocolate topping and crushed Oreo’s in the microwave for 30 seconds Then pour and spread the mixture on top of the Sweetened Condensed Milk…again, make sure you get it in all the holes!

Whip the Cream Cheese Frosting and Cool Whip together!

Slater it on your cake and plop it in the fridge to cool!

Poke Cake

These are the Oreo’s I used…they must be a Valentine Limited Edition Find…how perfect!!!!

Top it with the remaining crushed Oreos when it’s time to serve! I did this to each individual piece as I served it…that way the left over cake didn’t have any on it to get soggy for my next feeding! J

Look at the chocolate and cookies running down through the cake…oh it is heavenly good!

Red Velvet Oreo Poke Cake

See Detailed Nutrition Info on

Ingredients

  • 1 box (18.25 ounces) red velvet cake + the ingredients on the back of the box
  • 1 can (14 ounces) sweetened condensed milk
  • 1 jar (11.75 ounces) hot fudge ice cream topping
  • 1 cup crushed Oreos
  • 1 cup cream cheese frosting (I used the ready made frosting)
  • 1 container (8 ounces) Cool Whip
  • 1/4 cup crushed Oreos (optional topping)

Instructions

  1. Prepare the red velvet cake according to the directions on the box.
  2. Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
  3. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
  4. Combine the hot fudge topping and the crushed Oreos in a medium sized bowl. Microwave the combined toppings for 15 seconds or until melted together and warm.
  5. Spread the hot fudge topping on top of the cake, trying to get some in the holes.
  6. Combine the cup of cream cheese frosting and the Cool Whip in the Cool Whip container. Then spread the Cool Whip mixture on top of the cake.
  7. Refrigerate for at least 4 hours or overnight. When ready to serve if desired, sprinkle the additional crushed Oreos on top. This makes about 12 large pieces.

Enjoy!!!!

>>Back to Recipes

Salted Caramel Popcorn

Caramel Popcorn 13 I remember making caramel popcorn at my aunt’s house as a kid and how much of a treat my sisters and I always thought it was. However, I do remember it being a big process but so worth it in the end. Well, maybe it was just because I was a kid with no patience but I decided I really wanted to try this with my kiddos. So glad I did…it’s not a long process at all! So easy in fact I would make it every day of the week…if my waste would allow it! Lol This is something I do not have the willpower to say no too. Needless to say…you will see at the end of my blog post here that after my family and I got our bellies full of caramel popcorn, I bagged it up and distributed it to the neighbors. They were super appreciative!!

Below is how I made mine…scroll down for the recipe!  Enjoy!!!

This is all the ingredients you need!!! Pretty much pantry staples. I even have a big popcorn machine in my basement that I order popcorn from a movie theater popcorn supplier but didn’t even use it! I remembered (since my son is in Cub Scouts) that I had an unlimited supply of microwave popcorn! This is about 4 bags here (Approx. 4 cups per bag = 16 cups).  You can also use an air-popper to make it or even on your stove top!  If you do it this way…use about 1/2 cup of kernels to equal 16 cups.

Mix all the ingredients in a pan and boil for 4 minutes…without stirring!

It really bubbles up…but don’t stir!

Pour boiled mixture over your popcorn and mix well. I did this in 3 shifts. I poured 1/3 of my popcorn in another empty bowl and poured 1/3 of the caramel mixture over the popcorn. Stirred it all around until it was completely coated. Poured the coated popcorn onto a foil (or parchment) lined cookie sheet. Then repeated those steps 2 more times until all my popcorn was coated and spread out evenly on the cookie sheet.  Then you can sprinkle with some more salt.

Now it’s ready to go in the oven. Bake for 30 minutes stirring every 10 minutes.

Oh My Goodness…need I say more! Spread out on a lined counter and break into pieces to cool.

Ready to dig in…WARNING…HIGHLY ADDICTIVE!!

Caramel Popcorn 14

Carmel Popcorn 9 All bagged up and ready to be distributed to neighbors!

Salted Caramel Popcorn

See Detailed Nutrition Info on

Ingredients

  • ½ cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • ⅓ cup light corn syrup
  • 1½ - 2 tsp kosher or sea salt, divided

Instructions

  1. Preheat oven to 300°
  2. Line a large baking sheet with foil, parchment paper or a silicone mat. Set aside.
  3. Pop popcorn in microwave, using air popper or stove top and pour into a large bowl.
  4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
  5. Pour caramel mixture over popcorn and stir to coat evenly.
  6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  7. Allow popcorn to cool on a parchment lined counter.

Notes

You can add in 2 cups of nuts to the popcorn before you coat it... if desired! Then coat with caramel.

Enjoy!

 >>Back to Recipes