Boston Cream Poke Cake is a divine combination of yellow cake, vanilla pudding, and a chocolate glaze. This poke cake version results in a supremely moist cake.
1box butter recipe cake mixplus ingredients called for on package (vegetable oil, eggs water)
23.4oz boxes instant vanilla pudding mix(see directions for not using the entire 2nd box of pudding)
4cupswhole milk
2teaspoonvanilla extract
Ganache
2tablespoonsbutter
1cupsemi-sweet chocolate chips
1cupmilk chocolate chips
⅔cupheavy cream
1teaspoonvanilla extract
Instructions
Make the yellow butter cake mix per package directions. Pour into a lightly greased 9x13 baking dish. Place in the oven and bake at the recommended temperature and time per the cake box directions.
Remove cake from the oven and let cool. Once cooled use the back of a wooden spoon to poke holes all over the top of the cake, about an inch and a half apart. Set aside
In a medium mixing bowl combine instant vanilla pudding, whole milk, and vanilla extract. Use a whisk to combine. Before pouring, take out ½ cup of the mixture and set aside then immediately pour the pudding mixture over the top of the cake before it has a chance to set up.
Place the cake in the refrigerator for 1 hour.
In a medium mixing bowl combine butter, semi sweet chocolate chips, milk chocolate chips, heavy cream, and vanilla extract. Stir together. Place in the microwave for 30 seconds. Remove and stir together. Repeat steps in 30 second increments until the chocolate is melted and the mixture is combined.
Pour the chocolate over the top of the cake and place in the refrigerator until the chocolate sets up. Place back in the refrigerator for at least 4 hours, or until ready to serve.
Video
Notes
Letting this cake sit overnight in the refrigerator is recommended.