Boston Cream Poke Cake
Ingredients:
1 box yellow cake mix (plus ingredients needed to prepare the cake)
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 tablespoon butter
Directions:
Preheat the oven to 350°F (175°C). Prepare the yellow cake mix according to the package directions and bake in a 9x13-inch baking dish.
Once the cake is done baking, allow it to cool for about 10 minutes. Then, use the handle of a wooden spoon or a similar object to poke holes throughout the entire cake.
In a medium bowl, whisk together the instant vanilla pudding mix and cold milk. Pour the pudding mixture over the warm cake, making sure it fills the holes. Let the cake cool completely in the fridge for at least 2 hours.
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form to create the whipped topping.
In a small saucepan, melt the chocolate chips and butter over low heat, stirring until smooth.
Once the cake is fully cooled, spread the whipped cream over the top of the cake. Drizzle the melted chocolate mixture on top and spread it evenly.
Refrigerate the cake for another 30 minutes before serving. Slice and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes (plus chilling time)
Calories: 350 kcal per serving | Servings: 12 servings