Boston Cream Poke Cake
Ingredients:
1 box yellow cake mix (plus ingredients on the box)
2 (3.4 oz) boxes instant vanilla pudding mix
4 cups cold milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter
1 teaspoon vanilla extract
Directions:
Preheat oven and prepare cake mix according to box instructions. Bake in a 9x13-inch pan and let cool for 10 minutes.
Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
In a bowl, whisk together pudding mix and cold milk until smooth and thickened. Pour over the cake, gently spreading to fill holes. Refrigerate for 1 hour.
For the ganache, heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth, then mix in butter and vanilla.
Pour ganache over chilled cake and spread evenly. Chill for at least 1 hour before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours (including chilling)
Kcal: 390 kcal per slice | Servings: 12 slices
Tips:
Use a piping bag or squeeze bottle to better fill the holes with pudding.
Chill the cake overnight for best texture and flavor fusion.
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