Instructions

• Preheat the oven to 350°F. Spray a 12-cup bundt pan thoroughly with nonstick cooking spray and set aside.
• In a large bowl, combine 15 ounces white cake mix and 3.4 ounces white chocolate instant pudding mix.
• Add 1/3 cup vegetable oil, 1 1/4 cups milk or almond milk, and 4 egg whites to the dry ingredients.
• Using an electric mixer, beat the mixture on medium speed for 2 minutes, until the batter is smooth and well combined.
• Fold in 20 Oreos, roughly chopped, just until evenly distributed through the batter.
• Spoon the batter into the prepared bundt pan, spreading it evenly.
• Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
• Remove the pan from the oven and let the cake cool in the bundt pan for 30 minutes. After 30 minutes, invert the pan onto a cooling rack and remove the pan. Let the cake cool completely on the rack.
• For the semisweet chocolate glaze: place 3/4 cup semisweet chocolate chips, 3 tablespoons butter, and 1 tablespoon light corn syrup in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between intervals, until the mixture is fully melted and smooth. Stir in 1/2 teaspoon vanilla extract.
• Drizzle the semisweet chocolate glaze over the top of the completely cooled cake. Let this glaze set for about 10 minutes before proceeding.
• For the white chocolate glaze: place 1 cup white chocolate chips and 1 teaspoon coconut oil in a small microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between intervals, until fully melted and smooth.
• Drizzle the white chocolate glaze over the cake. If desired, garnish the top with additional Oreos. Allow the glazes to set completely before slicing and serving.