Boston Cream Poke Cake
Ingredients:
1 box yellow cake mix (plus ingredients required on the box, such as eggs, water, and oil)
2 boxes (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
1 cup heavy cream
8 ounces semi-sweet chocolate chips
2 tablespoons corn syrup (optional, for a shinier glaze)
1 teaspoon vanilla extract
Instructions:
Bake the Cake:
Preheat your oven according to the instructions on the cake mix package. Grease a 9x13-inch baking dish. Prepare the yellow cake mix as directed on the package and bake in the prepared dish. Allow the cake to cool for 15 minutes.
Poke Holes in the Cake:
Using the handle of a wooden spoon or a straw, poke holes all over the cooled cake, making sure the holes go all the way down to the bottom.
Prepare the Pudding Mixture:
In a bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for about 2 minutes to thicken slightly. Pour the pudding mixture evenly over the cake, making sure to fill the holes. Spread it evenly over the top with a spatula. Refrigerate for at least 1 hour to let the pudding set.
Make the Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let them sit for 2-3 minutes, then whisk until smooth. Stir in the corn syrup (if using) and vanilla extract for a glossy finish.
Glaze the Cake:
Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula. Refrigerate for at least 2 hours, or until the glaze is set.
Serve:
Slice and enjoy your Boston Cream Poke Cake, served chilled.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 3 hours 50 minutes | Servings: 12