Boston Cream Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
15.25 ounce box yellow cake mix
02 -
Ingredients needed to make cake (eggs, oil, and water)
→ Pudding Layer
03 -
2 (3.4 ounce) boxes instant vanilla or French vanilla pudding
04 -
4 cups milk
→ Chocolate Topping
05 -
16 ounce tub chocolate frosting
# Instructions:
01 -
Prepare the cake mix according to package directions and bake it in a well-greased 9x13-inch pan.
02 -
While the cake is still warm, use the handle of a wooden spoon or a similar object to poke holes all over the cake at 1-inch intervals. Ensure the holes are large enough for the pudding to flow into and reach the bottom of the cake.
03 -
In a mixing bowl, whisk together the instant pudding mix and 4 cups of milk. Mix for about a minute until smooth and lump-free.
04 -
Pour the pudding mixture over the cake, ensuring it fills the holes. Use the back of a spoon to gently push pudding into the holes and spread it evenly over the cake.
05 -
Refrigerate the cake for about 2 hours to allow the pudding to set and cool completely.
06 -
Remove the lid and foil from the chocolate frosting tub. Microwave for 10-15 seconds until the frosting is pourable but not hot. Stir with a spoon.
07 -
Spread the melted chocolate frosting evenly over the pudding layer of the chilled cake, starting from the center and moving toward the edges.
08 -
Allow the cake to cool for a few minutes at room temperature, then refrigerate until fully set before serving.