Boston Cream Poke Cake

By lisapearce

Ingredients

• Ingredients:
• 1 box yellow cake mix
• ingredients needed to make cake; eggs, oil and water
• 2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
• 4 cups milk
• 1 tub Chocolate Frosting

Details

Adapted from thecountrycook.net

Preparation

Step 1

Make cake mix according to directions and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle
or other similar size object.

In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but
not fully thickened into pudding (it should still be pourable).

Pour pudding on top of warm cake.

Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes
into the holes and spread it all the way to the sides.

Put cake in fridge and allow to cool completely before adding the frosting.
When cake is cooled, you can then add frosting.
Remove the lid and foil covering from the tub of chocolate frosting.
Pop it in the microwave for about 10-15 seconds.
Stir with a spoon. It should still be thick but pourable - not bubbly hot.
Pour chocolate frosting on top of pudding.

Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides.

Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.
This cake needs to be kept refrigerated.
This is one of those cakes that I almost think tastes better after it has sat in the fridge overnight.
I think it really helps the pudding to settle in and blend all the flavors.