Active: 30 mins | Inactive: 5 hrs | Serves: 10-12
I recently whipped up this Boston Cream Pie Poke Cake. I have been eyeing this recipe for weeks, but I never had gotten a chance to try it until recently. I did not know what I was missing until that first bite!
This cake is soft and chewy. You can easily pull this off as this does not require any fancy ingredients, and the steps to make this cake is pretty straightforward.
This Boston Cream Pie Poke Cake is a must-try!
INGREDIENTS
2 (3.4 ounces) boxes of instant vanilla pudding
1 box yellow cake mix, plus ingredients called for on the package
1 tsp vanilla extract
4 c. milk
1 1/2 c. heavy cream
12 ounces bag of chocolate chips
How to make Soft and Chewy Boston Cream Pie Poke Cake
Step 1: Following the package directions, prepare the yellow cake in a 9 x 13-inch baking pan. Allow the cake to cool completely.
Step 2: Using the end of a wooden spoon, poke the holes all over the cooled cake.
Step 3: In the meantime, combine the instant pudding, milk, and vanilla extract in a large bowl. Evenly pour this over the cake before the pudding has a chance to set up and thicken. Place the cake in the fridge for an hour to chill.
Step 4: To make the chocolate ganache, add the chocolate chips to a heatproof bowl. Over low heat, cream until simmering. Or melt the chocolate in the microwave.
Step 5: Over the chocolate chips, pour the hot cream and allow it to sit for about 5 minutes to soften the chocolate. Then, stir until smooth. Allow the mixture to cool for about 10 minutes.
Step 6: Over the cake, pour the chocolate. Using a spatula, smooth the chocolate. Place the cake in the fridge for at least 4 hours or up to overnight.
Step 7: Once the cake is set, slice and serve. Enjoy!
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