Boston Cream Poke Cake (Print Version)
# Ingredients:
01 -
15.25-ounce box yellow cake mix
02 -
Eggs, oil, and water (as per cake mix instructions)
03 -
2 (3.4-ounce) boxes instant vanilla or French vanilla pudding mix
04 -
4 cups milk
05 -
16-ounce tub chocolate frosting
# Instructions:
01 -
Prepare the cake mix according to package directions. Bake in a well-greased 9x13-inch pan until cooked through.
02 -
While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the cake at approximately 1-inch intervals. Ensure the holes reach the bottom of the cake.
03 -
In a bowl, whisk together the pudding mix and 4 cups of milk until smooth and most lumps are eliminated.
04 -
Carefully pour the pudding over the cake, focusing on filling the holes. Gently spread the pudding across the surface and use the back of a spoon to push the pudding into the holes. Refrigerate for about 2 hours to allow the cake to set and cool.
05 -
Microwave the chocolate frosting (after removing the lid and foil cover) for 10-15 seconds. Stir to ensure a smooth, pourable consistency without overheating.
06 -
Pour the prepared frosting over the pudding layer of the cooled cake, starting from the center and spreading evenly towards the edges.
07 -
Allow the cake to cool on the counter briefly, then refrigerate until fully set. Serve chilled.
# Notes:
01 -
Ensure the pudding is evenly distributed into the holes to achieve the traditional Boston Cream flavor.