Boston Cream Poke Cake
A soft and moist cake layered with creamy pudding and sweet chocolate, perfect for gatherings or cozy nights at home.
Ingredients
Cake Ingredients
- 1 package yellow cake mix Follow package instructions for baking.
- 1 cup milk For mixing with pudding.
Pudding and Topping Ingredients
- 1 package vanilla pudding mix Combine with milk to soak into the cake.
- 1 cup powdered sugar For whipping cream.
- 1/2 cup heavy cream To be whipped for topping.
- 1 cup chocolate frosting Drizzle over the cooled cake.
Instructions
Preparation
- Prepare the yellow cake mix according to package instructions and bake in a 9x13 inch pan.
- Allow the cake to cool for 10 minutes, then poke holes in the top with a fork.
Filling
- In a bowl, mix the vanilla pudding with milk and pour it over the cake, allowing it to seep into the holes.
Topping
- In another bowl, whip the heavy cream and sugar until soft peaks form, then spread over the cooled cake.
- Heat the chocolate frosting in the microwave for 10-15 seconds until pourable, then drizzle over the cake.
Chilling
- Refrigerate for at least 2 hours before serving.
Notes
Serve chilled for the best taste. Can be served with fresh fruit like strawberries or raspberries for added freshness. Store in refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 250mgFiber: 1gSugar: 30g
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