Here’s an easy and delicious Boston Cream Poke Cake recipe!
Ingredients
For the Cake:
• 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Filling:
• 2 (3.4 oz) boxes instant vanilla pudding mix
• 4 cups cold milk
For the Chocolate Ganache:
• 1 cup semi-sweet chocolate chips
• ¾ cup heavy cream
Instructions
Step 1: Bake the Cake
1. Preheat your oven to 350°F (175°C).
2. Prepare the yellow cake mix according to the package instructions.
3. Pour the batter into a greased 9×13-inch baking dish and bake as directed.
4. Once baked, allow the cake to cool slightly (about 10 minutes).
Step 2: Poke and Fill
5. Using the handle of a wooden spoon, poke holes all over the cake (about 1 inch apart).
6. In a bowl, whisk together the vanilla pudding mix and cold milk until smooth.
7. Pour the pudding over the cake, spreading it evenly and filling the holes.
8. Cover and refrigerate for at least 1 hour to let the pudding set.
Step 3: Make the Ganache
9. Heat the heavy cream in a saucepan over medium heat until hot (but not boiling).
10. Pour the hot cream over the chocolate chips in a bowl and let sit for 2 minutes.
11. Stir until smooth and glossy.
Step 4: Assemble and Serve
12. Pour the chocolate ganache over the chilled cake, spreading it evenly.
13. Refrigerate for at least 30 minutes before serving to let the ganache set.
Slice and enjoy your Boston Cream Poke Cake! Let me know how it turns out!