Description
A delicious Boston Cream Poke Cake made with yellow cake, creamy vanilla pudding, and topped with rich chocolate ganache.
Ingredients
Scale
- 1 box yellow cake mix, plus ingredients called for on package
- 2 (3.4 oz) boxes instant vanilla pudding
- 4 cups milk
- 1 teaspoon vanilla extract
- 12 oz bag chocolate chips
- 1 1/2 cups heavy cream
Instructions
- Prepare yellow cake in a 9×13-inch baking pan according to package instructions. Let cool completely.
- Once the cake has cooled, poke holes all over the cake using the end of a wooden spoon.
- While the cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in the refrigerator to chill for one hour.
- Once the cake has chilled, make the chocolate ganache: Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)
- Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.
- Pour chocolate over cake and smooth with a spatula. Chill in the refrigerator for at least 4 hours and up to overnight before slicing and serving. Enjoy!
Notes
- Make sure the cake is completely cooled before poking holes to prevent the pudding from melting into the cake too quickly.
- If you prefer a richer flavor, you can use whole milk instead of 2% or skim milk for the pudding.
- This cake is best served chilled, so make sure to let it sit in the fridge for the recommended time.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg