Boston Cream Poke Cake

Ingredients:

• 1 box yellow cake mix (plus box ingredients)
• 2 boxes instant vanilla pudding mix
• 4 cups milk
• 1 container chocolate frosting

Instructions:

1. Prepare the Cake:
   • Preheat the oven and prepare the yellow cake mix according to the instructions on the box.
   • Bake the cake in a 13 x 9-inch pan.
2. Poke Holes:
   • Once the cake is baked, use the handle of a spoon to poke holes evenly across the entire cake.
3. Make the Pudding Layer:
   • In a mixing bowl, combine the instant vanilla pudding mix with 4 cups of milk.
   • Whisk the pudding mix and milk until well blended.
4. Pour Pudding Over Cake:
   • Pour the prepared pudding over the cake, ensuring it seeps down into the holes.
   • Spread the pudding evenly across the cake.
5. Refrigerate:
   • Refrigerate the cake for several hours to allow the pudding to settle and set up.
6. Prepare the Chocolate Frosting:
   • Open the container of chocolate frosting and remove the foil seal.
   • Microwave the frosting for 15 seconds, then stir. Repeat this process until the frosting is pourable.
7. Pour and Spread Frosting:
   • Pour the melted chocolate frosting over the pudding layer.
   • Use a spatula to spread the frosting, covering the entire surface of the cake.
8. Chill Again:
   • Refrigerate the cake for at least several more hours, allowing the frosting to set.
9. Serve and Enjoy:
   • Once fully chilled and set, cut into slices and serve. Enjoy the delightful layers of this Boston Cream Poke Cake!

Note: Customize by adding a sprinkle of chocolate shavings or sliced almonds on top before serving for an extra touch of elegance