Boston Cream Poke Cake is a delectable dessert that perfectly marries the flavors of a classic Boston cream pie with the ease of a sheet cake. This delightful treat begins with a moist yellow cake, prepared in a 13×9″ pan, which is then meticulously poked with holes to create pockets for the luscious vanilla pudding to seep into. The result is a beautifully layered cake that boasts the rich, creamy goodness of custard-like pudding between each tender cake layer. To complete the experience, a glossy layer of chocolate frosting is generously poured over the top, providing a sweet and satisfying finish. Boston Cream Poke Cake is a true crowd-pleaser, combining the best elements of two beloved desserts into one irresistible package.
Ingredients:
- 1 box of Yellow Cake Mix (plus the ingredients mentioned on the box)
- 2 small boxes (3.4 oz each) of Instant Vanilla Pudding Mix
- 4 cups of Milk
- 1 container of Chocolate Frosting
Instructions:
- Begin by preparing the yellow cake in a 13×9″ pan as per the instructions on the cake mix box.
- Allow the cake to cool until it’s just slightly warm.
- Use the handle of a spoon to evenly poke holes across the cake’s surface.
- In a separate bowl, combine the milk and the instant vanilla pudding mix. Whisk them together until well blended.
- Pour the pudding mixture evenly over the cake, ensuring it fills the holes.
- Place the cake in the refrigerator for several hours to allow the pudding to settle and set.
- Take the container of chocolate frosting, remove the foil seal, and microwave it for 15 seconds. Stir it, and if needed, repeat this step until the frosting becomes pourable.
- Pour the melted chocolate frosting over the pudding layer and use a spatula to spread it, covering the cake completely.
- Return the cake to the refrigerator and let it chill for at least a few more hours.
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