Boston Cream Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
15.25-ounce box yellow cake mix
02 -
Eggs, oil, and water (as required by the cake mix directions)
→ Pudding Layer
03 -
2 (3.4-ounce) boxes instant vanilla or French vanilla pudding mix
04 -
4 cups milk
→ Chocolate Frosting
05 -
16-ounce tub of chocolate frosting
# Instructions:
01 -
Prepare the yellow cake mix as per the package instructions and bake in a well-greased 9 x 13-inch pan.
02 -
While the cake is still warm, poke holes all over the surface at 1-inch intervals using the handle of a wooden spoon. Ensure the holes reach the bottom of the cake.
03 -
Whisk together the instant pudding mix and 4 cups of milk in a bowl. Mix for approximately one minute until smooth with minimal lumps.
04 -
Pour the prepared pudding mixture over the cake, focusing on filling the holes. Spread evenly using the back of a spoon, gently pressing pudding into the holes.
05 -
Refrigerate the cake for around two hours to allow it to cool and set.
06 -
Microwave the tub of chocolate frosting for 10–15 seconds until slightly softened. Stir thoroughly until it’s pourable but not overly hot.
07 -
Pour the softened chocolate frosting over the pudding layer of the cooled cake. Spread evenly from the center towards the sides.
08 -
Allow the cake to cool at room temperature briefly before returning it to the refrigerator to fully set.
# Notes:
01 -
For best results, ensure the pudding penetrates deep into the cake holes to create a moist texture.