Boston Cream Poke Cake
Picture an orchestra of flavors gracefully dancing on your taste buds; the Boston Cream Poke Cake brings this fantasy to life. Every slice reveals a cake, as the backdrop adorned with pockets of smooth vanilla pudding-like artistic accents. As if this sensory adventure wasn't fulfilling enough it culminates with a rich chocolate frosting that gracefully melts. Adds the perfect finishing touch, to an exquisite dessert experience. A delightful blend of textures and flavors it's truly a masterpiece of a dessert that begs to be savored.
12 Servings
Ingredients
- 15.25 oz box yellow cake mix
- Ingredients needed to make cake: eggs oil, and water
- 2 3.4 oz boxes INSTANT vanilla or French vanilla pudding
- 4 c milk
- 16 oz tub chocolate frosting
Instructions
- Prepare the cake mix according to the instructions provided on the box. Bake it in a greased 9 x 13-inch pan.
- Once the cake is baked, while it's still warm use a fork to poke holes across it making sure they are 1 inch apart.
- In a bowl mix together the pudding with 4 cups of milk until you achieve a smooth consistency.
- Pour the pudding over the cake making sure it fills up all the holes evenly.
- Place the cake in the refrigerator. Let it chill for 2 hours.
- Warm up the chocolate frosting in the microwave for about 10 to 15 seconds until it becomes slightly runny.
- Carefully. Spread the frosting, over the cooled cake ensuring that it covers all areas evenly.
- Allow some time for the cake to set in the refrigerator before serving.
Notes
To make this Boston Cream Poke Cake gluten-free, replace the regular yellow cake mix with a gluten-free variant. Ensure your vanilla pudding and chocolate frosting are gluten-free certified. Always be vigilant about cross-contamination by using clean utensils and surfaces. Relish the same delightful flavors, just without the gluten!