boston cream pie cake

How To Make boston cream pie cake

• 1

  Make cake mix according to directions & bake in a greased 9" x 13" pan.
• 2

  When cake is still warm, poke holes all over cake intervals using a wooden spoon handle.
• 3

  You want those holes fairly big so the pudding has room to soak in & you need to poke straight through to the bottom of the cake.
• 4

  In a medium bowl, add milk to pudding mix & continue to whisk until no more lumps.
• 5

  Pour pudding on top of warm cake. Taking care to pour straight into the holes in the cake.
• 6

  Take a spoon & spread it out. I like to very gently press down to ensure that pudding goes into the holes & spread it all the way to the sides.
• 7

  Refridgerate & allow to cool completely before adding the frosting, about 2 hours.
• 8

  Remove the lid & foil covering from the tub of chocolate frosting.
• 9

  Pop it in the microwave for about 10 - 15 seconds. Stir with a spoon. It should still be thick but pourable - not bubbly hot. Pour chocolate frosting on top of pudding.
• 10

  Spread frosting to evenly cover cake. Start in the middle & gently spread to the sides.
• 11

  Allow to cool on the counter for a few minutes, then put into the refridgerator to fully cool overnight. NOTE: I think it really helps the pudding to settle in & blend all the flavors.
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