Cookie Butter Poke Cake

Cookie Butter Poke Cake 1 chocolate box cake mix 3 eggs 1 1/4 cups water 1/2 cup oil 1 cup cookie butter 1 1/4 cup heavy whipping cream 1 16 oz tub Cool Whip Preheat oven to 350 F degrees. Make the chocolate cake mix according to directions with the eggs, oil, and water in a sheet pan. When cake is done allow it to completely cool. Poke holes using the wrong end of a wooden spoon about every 1 1/2 to 2 inches all over the cake. Mix up the cookie butter and cream until smooth and like a pudding texture. Slather the top of the cake with the cookie butter mixture. Allow it to settle in to the cake for about 30 minutes and then freeze it for about 1-2 hours. Pull it out of the freezer and frost the top of the cake with Cool Whip. Let it sit in the fridge for at least an hour before serving