Boston Cream Poke Cake
A delightful twist on the classic Boston cream pie, this poke cake features a moist yellow cake soaked in creamy vanilla pudding and topped with rich chocolate ganache. Perfect for any occasion!
Ingredients:
• 16.25 ounces yellow cake mix (plus ingredients listed on the box to prepare the cake)
• 6.8 ounces instant vanilla pudding mix (two 3.4 oz boxes)
• 4 cups milk
• ½ teaspoon vanilla extract
• 8 ounces semi-sweet chocolate chips (1 ¼ cups)
• 1 tablespoon corn syrup (or replace with butter if preferred)
• 1 cup heavy whipping cream
Directions:
Prepare the Cake: Preheat your oven according to the instructions on the yellow cake mix box. Grease and flour a 9×13 inch baking pan. Prepare the cake batter as directed on the box and pour it into the prepared pan. Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
Make the Pudding: In a large bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract until smooth and thickened. Pour the pudding mixture evenly over the poked cake, ensuring it fills the holes. Spread it gently to cover the top of the cake. Refrigerate for at least 2 hours to allow the pudding to set.
Prepare the Ganache: In a small saucepan over low heat, combine the chocolate chips and corn syrup (or butter). Stir until melted and smooth. Remove from heat and let it cool slightly.
Whip the Cream: In a medium bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled chocolate ganache until well combined.
Assemble the Cake: After the pudding has set, spread the chocolate ganache mixture evenly over the top of the cake.
Serve: Slice and serve chilled, and enjoy this luscious Boston Cream Poke Cake!
Nutritional Information:
Prep Time: 20 minutes | Cooling Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: Approximately 350 kcal per serving | 
Servings: 12 servings
