Boston Cream Poke Cake
All the deliciousness of Boston Cream using a Box Cake Mix.
- 9 x 13 baking dish
- mixing bowls
- electric hand mixer
- small sauce pan
- 1 (15.25oz) box yellow cake mix
- ingredients listed on back of cake mix box (oil, water, and eggs)
- 2 (3.4oz) boxes vanilla instant pudding or 1 (6.8oz) large box
- 4 cups cold milk
- 1 tsp vanilla extract
- 8 oz semi sweet chocolate chips
- 1 TBS butter
- 1 cup heavy whipping cream
- Prepare cake per instructions on back of cake mix box for a 9 x 13 baking dish. Cool completely. (NOTE: for a more bakery flavored cake substitute the same amount of milk in place of the water and substitute melted butter for the oil.)
- Using a straw or the rounded back end of a wooden spoon, poke lots of holes all the way through the cake to the bottom of dish. (NOTE: you need big holes in order for the pudding to fill in the holes.) Set a side.
- In a large bowl place pudding, milk, and vanilla. Using electric hand mixer, beat until a loose pudding consistency is met.
- 1) you can pour pudding all over cake and using a spoon or other utensil push the pudding into holes of cake. OR2) spoon pudding into a piping bag or ziploc bag and pipe the pudding into holes filling the holes from the bottom up.
- Refrigerate cake for 1 hour for pudding to set. Start the chocolate step after the 1 hour is over.
- In a small sauce pan over medium heat add heavy whipping cream. Stir cream until it starts to simmer along the edges. Turn off heat.
- In a medium bowl place chocolate chips and butter. Pour heavy whipping cream over chocolate chips and butter while stirring carefully. Stir until chips and butter have melted and you have a nice smooth consistency. Cool for only 10 minutes.
- Spoon chocolate over cake. (NOTE: chocolate sauce will SET pretty fast. Make sure to spoon the sauce where you want it as you do not want to spread it afterwards.)
- Refrigerate for 4 hours to overnight to allow the chocolate to set. Cut into squares and enjoy.