boston cream poke cake

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.)
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  3

  Use the round handle of a wooden spoon to poke holes (all the way to the bottom) all over the cake. Set aside.
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  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.
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  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.
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  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.
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  7

  Refrigerate cake for several hours or overnight before serving. Store in refrigerator.
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