A few simple changes, but still a sweet and decadent favorite! I love it when traditional recipes are changed for the better. Boston Cream Pie is one of my favorite desserts. The delicate cream filling and the chocolate ganache are so rich and delicious, but the layers and process can be daunting. However, my Boston Cream Poke cake is an easy way to enjoy those flavors in a much simpler form. This recipe uses a boxed cake mix and instant pudding that soaks into the cake, and then, when chilled, gives the dessert a sweet and creamy texture. The chocolate ganache, consisting of only two ingredients, is the perfect topping for this decadent dish. It’s a sweet, cool, and creamy dessert that’s perfect for summer and incredibly simple to make.
Belle’s Boston Cream Poke Cake
1 (15.25 ounce) box Yellow Cake Mix
4 cups Milk, divided
⅓ cup Oil
3 Eggs
1 (5.1 ounce) box Instant Vanilla Pudding Mix
1 ½ cups Heavy Cream
1 (12-ounce) bag Semi-sweet Chocolate Chips
Preheat your oven to 350 degrees and grease a 9 by 13-inch baking dish with butter.
In a large bowl, stir together the cake mix, 1 cup of milk, the vegetable oil, and the eggs.
Pour the mixture into your baking dish and bake for 30 minutes, or until the top is golden and the center springs back when gently pressed. Let it cool at room temperature for 20 minutes, then put it in the fridge for another 20 minutes.
While the cake is cooling, prepare the pudding mixture by whisking together the pudding mix and the remaining milk. Once the cake is completely cooled, poke holes with the handle of a wooden spoon, about an inch apart, all over the cake. Then pour the pudding mixture evenly all over the cake. Let the cake chill in the fridge for about 2 hours. Once the cake is almost done chilling, prepare the topping by melting the chocolate chips and heavy cream in a saucepan over the stove, then let it cool at room temperature for about 15 minutes. Once the topping is done cooling, and isn’t warm when you put your hand close to it, pour it over the top of the cake and gently spread out with a spatula. Let chill for 2 more hours before slicing.
