BOSTON CREAM POKE CAKE

This Boston Cream Poke Cake is scrumptious and easy!

Everyone will rave through chocolate glaze, and the combination of yellow cake, vanilla pudding custard.
BOSTON CREAM POKE CAKE
Once I was a young child I had been enamored with all desserts containing custard. Because it was not a pie in any respect Boston Cream Pie captivated me, it was a custard. And that coating of glorious chocolateyum!
The remainder of the Boston cream poke cake is just as quick and effortless. Bake according to the package directions, then poke holes in it. Mix some pudding up until it starts to thicken and put it.
If you do that before the pudding has fully set, the custard can drip all the way down to the pockets. After chilling, it gets topped with that chocolate glaze and then sets up in the refrigerator.
This Boston cream poke cake certainly tastes better if you allow it to sit overnight. I am an impatient person, so before something is done, I can not wait to dig in but trust me, the flavors come together in an awesome way. Cake, chocolate , and pudding magically transform into Boston Cream Pie!
Recipe adapted from HERE
#BOSTON CREAM POKE #CAKE
Ingredients
  • 16.25 ounce yellow cake mix plus ingredients to prepare
  • 6.8 ounces instant vanilla pudding mix 2 (3.4oz) boxes
  • 4 cups milk
  • 1/2 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips 1 1/3 cups
  • 1 tablespoon corn syrup
  • 1 cup heavy cream
  • Helpful Kitchen Tools:
  • Hand mixer
  • 13x9 baking dish
  • Whisk
  • Mixing bowls
Instructions
  1. Prepare and bake the cake in a 13x9 pan according to the package directions. Let cool completely before bending holes throughout the cake with a spoon's base. Make certain to poke at all the way to the pan's bottom.
  2. In a large bowl, whisk together pudding, milk, and vanilla, but do not allow it to thicken, twist the lean pudding over cake in an even layer, poking down into the holes if needed.
  3. Refrigerate the cake for a hour.
  4. Chocolate Glaze
  5. Put the chocolate chips and corn syrup in a heat-proof bowl.
  6. In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. You can microwave the cream.
  7. Pour hot cream over chocolate chips and let sit for two minutes to melt.
  8. Stir until smooth. Let the glaze cool for 10 minutes.
  9. Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.

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