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CAKE - Boston Cream Poke Cake :]>
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| Ingredients: | |
| 1 box | yellow cake mix |
| ingredients needed to make cake; eggs, oil and water | |
| 2 (3.4oz) boxes | instant Vanilla or French Vanilla pudding |
| 4 cups | milk |
1 tub Chocolate Frosting
Directions:
Make cake mix according to directions and bake in a well-greased 9x13 pan.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but not fully thickened into pudding (it should still be pourable).
Pour pudding on top of warm cake. Take a spoon or butter knife and spread it out. I like to very gently press down to ensure that pudding goes into the holes and spread it to the sides.
Put cake in fridge and allow to cool completely before adding the frosting.
When cake is cooled, you can then add frosting.
Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave on high for about 30-45 seconds.
Stir with a spoon. It should now be pourable but not bubbly hot.
Pour chocolate frosting on top of pudding. Spread frosting evenly over cake starting in the center then spreading it towards the sides.
Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
This cake needs to be kept refrigerated.
Enjoy!
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