Boston Cream Poke Cake Recipe

• servings: Servings: 12
• total time: 6 hours 25 minutes

Ingredients

1 box yellow cake mix (plus ingredients listed on box)

2 boxes (3.4 oz each) instant vanilla pudding

4 cups cold milk

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Directions

Preheat oven according to cake mix directions. Bake cake in a 9x13-inch pan.

Allow cake to cool for 15 minutes. Using the handle of a wooden spoon, poke holes all over the cake.

In a medium bowl, whisk instant pudding and cold milk until smooth.

Pour pudding over the cake, letting it seep into the holes. Smooth the top with a spatula.

Chill cake in the fridge for 1 hour to set the pudding.

In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth and glossy.

Pour chocolate ganache over chilled cake and spread evenly. Refrigerate another 30 minutes before serving.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Cooling & Chilling Time: 1 hour 30 minutes

Total Time: 2 hours 20 minutes

Per Serving