Boston Cream Poke Cake
Ingredients
For the Cake:
1 box yellow cake mix (plus ingredients required on the box: eggs, water, and oil)
2 boxes (3.4 ounces each) instant vanilla pudding mix
4 cups cold milk
For the Filling:
1 cup heavy cream
For the Chocolate Glaze:
8 ounces semi-sweet chocolate chips
2 tablespoons corn syrup (optional, for a shinier glaze)
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake
Follow the instructions on the yellow cake mix box. Bake in a 9×13-inch pan until golden and a toothpick inserted in the center comes out clean (usually about 30-35 minutes). Let the cake cool completely.
Step 2: Poke the Cake
Once cool, use the handle of a wooden spoon to poke holes all over the cake, about 1-inch apart.
Step 3: Make the Vanilla Pudding Filling
In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens (about 2 minutes). Pour the pudding evenly over the poked cake, making sure it seeps into the holes.
Step 4: Whip the Heavy Cream
In a clean bowl, whip the heavy cream with an electric mixer until stiff peaks form. Carefully spread or pipe the whipped cream over the pudding layer, smoothing to create an even layer.
Step 5: Prepare the Chocolate Glaze
In a microwave-safe bowl, combine the semi-sweet chocolate chips and corn syrup. Microwave in 30-second intervals until melted, stirring in between. Once melted, stir in the vanilla extract.
Step 6: Glaze the Cake
Pour the warm chocolate glaze over the whipped cream layer, spreading gently. Allow the glaze to set slightly for about 10-15 minutes.
Step 7: Serve and Enjoy!
Cut into squares and serve chilled. Enjoy the delightful layers of chocolate, cream, and vanilla in every bite!
Dietary Restrictions
(Vegetarian. Substitute dairy with plant-based milk and whipped topping for a vegan option.)
Nutritional Information
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Calories: ~350 kcal per serving | Servings: 12