Here’s a simple recipe for Boston Cream Poke Cake:
Ingredients:
•1 box of yellow cake mix (plus ingredients required on the box: eggs, oil, water)
•2 (3.4 oz) boxes of instant vanilla pudding mix
•4 cups milk
•1 (12 oz) tub of chocolate frosting
Instructions:
1.Prepare the Cake:
•Preheat your oven according to the directions on the cake mix box.
•Prepare the cake batter as instructed on the box, and bake in a 9×13 inch pan.
•Once baked, allow the cake to cool for about 10 minutes.
2.Poke the Cake:
•After the cake has cooled slightly, use the end of a wooden spoon or a large straw to poke holes all over the cake. Be sure to make the holes deep enough to allow the pudding to soak in.
3.Prepare the Pudding:
•In a medium bowl, whisk together the instant pudding mix and milk for about 2 minutes until it thickens slightly.
•Pour the pudding mixture evenly over the cake, making sure it fills the holes. Spread any remaining pudding across the top of the cake.
•Refrigerate the cake for at least 2 hours to let the pudding set.
4.Add the Frosting:
•Microwave the tub of chocolate frosting for about 20-30 seconds until it’s smooth and pourable (but not hot).
•Pour the frosting over the chilled cake, spreading it evenly.
5.Chill and Serve:
•Return the cake to the refrigerator for another 30 minutes or until the frosting is set.
•Slice and enjoy your Boston Cream Poke Cake!
Let me know if you’d like more details on any steps!