Description
A delicious twist on the classic Boston Cream Pie, this poke cake is moist, creamy, and topped with a rich chocolate glaze.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 (3.4 oz) packages instant vanilla pudding mix
- 4 cups cold milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, water, oil, and eggs until well combined. Pour batter into the prepared baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a separate bowl, whisk pudding mix and milk until thickened. Pour pudding over the cake, spreading evenly to fill the holes.
- Refrigerate cake for at least 2 hours or until pudding is set.
- In a small saucepan, heat heavy cream until just boiling. Pour over chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
- Spread chocolate glaze over the cake. Refrigerate for another 30 minutes before serving.
Notes
You can customize the seasonings to taste.