Tuesday, August 20, 2013

Boston Cream Poke Cake Recipe

Boston Cream Poke Cake
Ever make a jello poke cake? yum !!
well this cake is even better!!!
My familey licked the pan clean, even the picky eaters
love love loved it.
Did i mention its megga easy also?
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

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 intervals using a

wooden spoon handle or other similar size object. You want those holes  fairly 

 big so the pudding has room to get in there and you need to poke

straight through  to the bottom of the cake.
Like this ....
In a medium bowl, add milk to pudding mixture and continue to whisk until most of the

lumps are removed. Pour pudding on top of warm cake. Taking care to pour

  straight into the holes in the cake. Take a spoon and spread it out. 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.
(about 2 hours)

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

I think it really helps the pudding to settle in and blend all the flavors.
But we couldnt wait overnight and it was awesome!!!
Hope you enjoy this as much as we did :)
Ellen Coffie

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