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

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