boston cream poke cake

sokygal avatar
By Tere G.
from Here, KY

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. :-/

serves 18
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For boston cream poke cake

  • 1 box
    yellow cake mix
  • all
    ingredients to prepare cake per instructions on box
  • 2 pkg
    instant vanilla pudding, regular or sugar-free
  • 4 c
    milk
  • 1/2 tsp
    vanilla extract
  • 1 1/2 c
    heavy whipping cream
  • 1 pkg
    semisweet chocolate chips ( i like "special dark")
  • 1 1/2 Tbsp
    corn syrup
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How To Make boston cream poke cake

  • 1
    Preheat oven to 350 degrees F. Butter and lightly flour, or use Baker's Joy spray, to prepare a 9"x13" casserole dish.
  • 2
    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.)
  • 3
    Use the round handle of a wooden spoon to poke holes (all the way to the bottom) all over the cake. Set aside.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    Refrigerate cake for several hours or overnight before serving. Store in refrigerator.
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