Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- Roughly crush two-thirds of the Oreo cookies and spread them in an even layer across the bottom of the prepared dish.
- Pour the sweetened condensed milk evenly over the layer of crushed Oreos.
- Sprinkle the dry chocolate cake mix evenly over the condensed milk layer without pressing down.
- Drizzle the melted butter over the dry cake mix layer.
- Gently pour two cups of milk over all layers, ensuring even distribution.
- Scatter the remaining crushed Oreos and optional chocolate chips over the top.
- Bake for 35 to 40 minutes until the top is bubbly and golden brown, or slightly longer if a crispier texture is preferred.
- Allow the cake to cool for at least 10 minutes before serving warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
Ingredient Variations: I have found that using Golden Oreos or even the double-stuffed variety works just as well if you want a different flavor profile or a bit more creaminess.
Even Distribution