Boston Cream Poke Cake
Did you know that the Boston Cream Pie is the official dessert of Massachusetts?
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·butter (to grease baking dish)
·flour (for dusting the baking dish)
15.25-oz boxyellow cake mix (plus additional ingredients as directed of box - such as eggs, oil, water)
1/2 cupvery finely chopped toasted almonds (optional)
2 (5.1-oz)packages of instant vanilla pudding mix
4 cupscold milk
2 cupschocolate chips
1 cupheavy cream (heavy whipping cream)
How to Make Boston Cream Poke Cake
- Preheat oven to 350°F. Butter a 9x13-inch baking dish, sprinkle a little flour in baking dish, and tilt pan from side to side so cover butter with a light dusting of flour. Shake out excess flour; set baking dish aside.
- Prepare cake mix for 9x13-inch cake according to package instructions. Pour batter into the prepared baking dish. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let the cake cool completely in the baking dish.
- When the cake is cooled, use the rounded end of a wooden spoon and poke holes across the cake surface.
- Distribute the finely chopped almonds over the cake layer, (but don't let the almonds cover any of the holes created with the wooden spoon).
- Whisk together the pudding mix and milk in a medium mixing bowl until thickened. Pour the pudding mix over the cake, spreading it with a spatula and letting some of the pudding fill in the poked holes. Cover the baking dish, and refrigerate for 2 hours.
- Place chocolate chips in a medium glass bowl; set aside. Bring the heavy cream to a simmer in a small saucepan over medium-low heat. When bubbles begin to form on the surface, pour the hot cream over the chocolate chips, and whisk until chips melt and form a smooth ganache. Pour the chocolate ganache evenly over the pudding layer. Slice and serve.