Boston Cream Poke Cake

By Meisje

Ingredients

• 1 (18 ounce) boxes yellow cake mix
• 2 (3 1/2 ounce) boxes intstant French vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) cans chocolate frosting

Preparation

Step 1

Make cake according to package instructions.
Mix pudding mix with milk.
Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
While cake is still warm, poke holes in cake using a wooden spoon.
Pour pudding over cake and gently press pudding into cake.
Cool cake in the refrigerator.
Remove foil from frosting.
Microwave for 10-15 seconds and stir.
Frosting should be pourable but not bubbly.
Pour over cake and spread gently.