This is my version of a popular recipe for a Boston cream poke cake. It is absolutely luscious! Sorry my photos don't do it justice. :-/
prep time40 Min
cook time30 Min
Ingredients For boston cream poke cake
yellow cake mix
ingredients to prepare cake per instructions on box
instant vanilla pudding, regular or sugar-free
1 1/2 c
heavy whipping cream
semisweet chocolate chips ( i like "special dark")
1 1/2 Tbsp
How To Make boston cream poke cake
Preheat oven to 350 degrees F. Butter and lightly flour, or use Baker's Joy spray, to prepare a 9"x13" casserole dish.
Prepare cake mix according to package instructions. Let cake cool completely before proceeding (one hour on the counter and 1/2 an hour in the refrigerator is recommended.)
Use the round handle of a wooden spoon to poke holes (all the way to the bottom) all over the cake. Set aside.
Whisk together instant puddings, milk and vanilla extract. Quickly, before pudding thickens, pour all over the cake, using a spatula to evenly distribute and guide the pudding into the holes. Refrigerate cake for one hour before proceeding.
Over medium heat, warm cream in a saucepan until it begins to simmer. Remove from heat, add chocolate chips and corn syrup; stir several minutes until smooth.
Let cool for 10 minutes, then evenly pour/spread chocolate mixture over chilled cake. Use a toothpick to burst any small bubbles in the chocolate for a glassy smooth top.
Refrigerate cake for several hours or overnight before serving. Store in refrigerator.
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