Boston Cream Poke Cake
A delightful dessert that combines chocolate, vanilla, and moist yellow cake, perfect for celebrations or family dinners.
Ingredients
For the cake
- 1 box yellow cake mix plus ingredients required on the box
For the pudding
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups cold milk
For the glaze
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- 2 tbsp corn syrup optional
- 1 tsp vanilla extract
Instructions
Baking the Cake
- Preheat the oven according to the cake mix instructions and grease a 9x13-inch baking dish.
- Prepare the cake mix according to the package directions and pour into the baking dish.
- Bake until golden brown, then let the cake cool for 15 minutes.
Poking Holes
- After the cake has cooled slightly, use the handle of a wooden spoon or a straw to poke holes in the cake all the way down.
Preparing the Pudding
- In a bowl, whisk together the instant vanilla pudding mix with the cold milk for about 2 minutes until it thickens.
- Pour this pudding evenly over the cake, making sure to fill the holes, and spread any leftover pudding on top.
- Refrigerate for 1 hour.
Making the Chocolate Glaze
- In a saucepan, heat the heavy cream over medium heat until it simmers.
- Remove from heat, add the chocolate chips, and let sit for 2-3 minutes.
- Whisk until smooth, then stir in the corn syrup and vanilla extract.
Glazing the Cake
- Pour the chocolate glaze over the chilled cake and spread it evenly.
- Refrigerate for an additional 2 hours until set.
Serving the Cake
- Slice the cake and enjoy!
Notes
Make sure to let the cake cool completely before poking holes and adding pudding. Consider adding more chocolate chips to the glaze for an extra chocolatey flavor. For a festive touch, sprinkle some crushed nuts or sprinkles on top of the chocolate glaze before it sets.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 25g
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