Boston Cream Poke Cake is a great choice if you are looking for quick, easy, and delicious cake recipes. With just a handful of pantry staples and minimal effort, you can make this tasteful treat quickly. This cake is made with layers of creamy vanilla pudding within a moist, tender crumb, all topped with a rich chocolate ganache. Perfect for satisfying your sweet tooth on any occasion. With its irresistible combination of flavors and textures, this cake will surely become a favorite in no time.
Ingredients:
1 1/3 cups instant vanilla pudding mix
2/3 tsp. vanilla extract
2 2/3 cups milk, cold
2/3 cup yellow cake mix, plus ingredients listed on the box
1 cup semisweet chocolate chips
1 cup heavy cream
Instructions:
- Preheat your oven to 350°F.
- Grease a 9×9 baking pan generously.
- Follow the cake mix instructions to prepare the cake.
- Take the cake out of the oven and let it cool completely.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon.
- Add Vanilla Extract, milk, and Vanilla instant pudding in a bowl and mix until smooth.
- Pour the pudding mixture over the cake, ensuring it fills the holes.
- Add heavy and cream semisweet chocolate chips in a separate bowl and mix well.
- Microwave the mixture in 30-second intervals until the chocolate chips melt, stirring each time.
- Let the chocolate mixture cool for 5 to 8 minutes.
- Pour the melted chocolate over the cake, covering it evenly with a spatula.
- Refrigerate the cake for at least 4 hours, or preferably overnight.
- When ready to serve, remove from refrigerator, slice, and serve.
BOSTON CREAM POKE CAKE
Boston Cream Poke Cake is a great choice if you are looking for quick, easy, and delicious cake recipes. With just a handful of pantry staples and minimal effort, you can make this tasteful treat quickly.
Ingredients
- 1 1/3 cups instant vanilla pudding mix
- 2/3 tsp. vanilla extract
- 2 2/3 cups milk, cold
- 2/3 cup yellow cake mix, plus ingredients listed on the box
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F.
- Grease a 9x9 baking pan generously
- Follow the cake mix instructions to prepare the cake.
- Take the cake out of the oven and let it cool completely.
- Once cooled, poke holes all over the cake using the handle of a wooden spoon.
- Add Vanilla Extract, milk, and Vanilla instant pudding in a bowl and mix until smooth.
- Pour the pudding mixture over the cake, ensuring it fills the holes.
- Add heavy and cream semisweet chocolate chips in a separate bowl and mix well.
- Microwave the mixture in 30-second intervals until the chocolate chips melt, stirring each time.
- Let the chocolate mixture cool for 5 to 8 minute
- Pour the melted chocolate over the cake, covering it evenly with a spatula.
- Refrigerate the cake for at least 4 hours, or preferably overnight.
- When ready to serve, remove from refrigerator, slice, and serve.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 482Total Fat: 28gCarbohydrates: 52gProtein: 7g
Leave a Reply