Boston Cream Poke Cake
The ultimate comfort food, the Boston Cream Poke Cake combines a moist cake with creamy pudding and rich chocolate ganache. This easy weeknight dessert is sure to impress everyone at the table. Make it tonight for a delightful treat!
Equipment
- Frying Pan
- Whisk
- Large Pot
- Wooden Spoon
- Mixing Bowl
Ingredients
- 1 box yellow cake mix 16.25 ounces
- 1 box vanilla instant pudding 5.9 ounces
- 4 cups milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon butter
Instructions
- Prepare the cake: Make the yellow cake in a 13×9 inch pan, using the ingredients and instructions on the back of the box. Cool completely.
- Using the handle of a large wooden spoon, poke holes through the entire cake, poking all the way to the bottom of the pan.
- In a medium sized mixing bowl, whisk together the box of pudding and 4 cups of milk. Immediately pour it while still thin all over the cake.
- Chill cake in refrigerator for one hour.
- In a medium sized, heat-proof bowl, heat the 1 cup of heavy whipping cream in the microwave until hot, but not boiling. This will be about 30 – 60 seconds.
- Add the 1 Tablespoon butter and 1 cup of chocolate chips and allow to sit for 2 minutes. Stir until smooth and let sit for 10 minutes to cool slightly.
- Pour ganache over the cake and smooth. Chill cake for at least 4 hours, or overnight.
Notes
- Tip 1: You could also top with chocolate buttercream frosting, but I prefer the ganache.
- Tip 2: Store leftovers in an airtight container in the refrigerator.