Boston Cream Poke Cake
Ingredients
- 1 box Yellow Cake Mix plus box ingredients
- 2 small boxes 3.4 oz Instant Vanilla Pudding Mix
- 4 cup Milk
- 1 container Chocolate Frosting
Instructions
- Prepare cake in 13×9″ pan according to box directions.
- Allow to cool until just slightly warm.
- Use spoon handle to poke holes evenly across cake.
- Combine milk and pudding mix and whisk until well blended.
- Pour pudding over cake making sure it gets down into holes.
- Refrigerate cake for several hours to allow pudding to settle and set up.
- Open frosting container and remove foil seal.
- Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
- Pour over pudding layer and spread with spatula to cover completely.
- Refrigerate for at least several more hours.
Notes
Tips :
- When preparing the cake mix, make sure to follow the instructions on the box carefully. This will help you achieve a moist and tender cake base for your Boston Cream Poke Cake.
- For an extra boost of flavor, you can add a teaspoon of vanilla extract to the pudding mixture. This will enhance the vanilla notes and make the cake even more delicious.
- If you prefer a darker chocolate flavor, you can use a dark chocolate frosting instead of the regular chocolate frosting mentioned in the recipe. It will add a deeper richness to the cake.
- To add a decorative touch, you can garnish the cake with chocolate shavings or sprinkles before serving. This will make it visually appealing and add a delightful crunch to each bite.