🍰 Boston Cream Poke Cake 🍰
Ingredients
For the Cake:
1 box yellow cake mix (plus ingredients listed on the box, like eggs, oil, and water)
1 (3.4-ounce) package instant vanilla pudding mix
1 3/4 cups whole milk
1 teaspoon vanilla extract
For the Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Instructions
Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. Grease a 9x13-inch baking pan. Prepare the cake batter as directed on the box and pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes.
Create the Custard Filling: While the cake cools, whisk together the instant vanilla pudding mix, milk, and vanilla extract in a medium bowl until smooth and slightly thickened. Set aside.
Poke the Cake: Use the handle of a wooden spoon or a similar tool to poke holes evenly across the surface of the warm cake. Make sure the holes go about three-quarters of the way through the cake.
Add the Filling: Slowly pour the vanilla pudding mixture over the cake, ensuring it fills all the holes. Spread any remaining pudding over the top of the cake. Refrigerate the cake for at least 1 hour to allow the filling to set.
Make the Chocolate Glaze: In a small saucepan, combine the chocolate chips, heavy cream, and butter. Heat over low heat, stirring constantly, until the mixture is smooth and fully melted. Remove from heat and stir in the vanilla extract.
Finish and Serve: Pour the chocolate glaze evenly over the chilled cake, spreading it gently to cover the surface. Return the cake to the refrigerator for an additional 30 minutes to set the glaze. Slice and serve chilled or at room temperature.