Boston Cream Poke Cake

Boston Cream Poke Cake

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INGREDIENTS

 

  • 1 box yellow cake mix (plus box ingredients)
  • 2 small (90 ml) boxes instant vanilla pudding mix
  • 4 cups milk
  • 1 container chocolate frosting

 

INSTRUCTIONS

  1. Prepare batter according to package directions in a 13×9-inch pan.
  2. Allow to cool until slightly warm.
  3. Poke even holes in the dough with the handle of a spoon.
  4. Add the milk to the pudding and stir until the ingredients are well mixed.
  5. Pour the pudding over the cake so that it flows into the holes.
  6. Leave the cake in the fridge for a few hours to allow the pudding to stabilize and harden.
  7. Open the glaze container and remove the protective film.
  8. Heat in the microwave for 15 seconds and stir. Repeat this step until the glaze is pourable.
  9. Pour onto the pudding layer and spread with a spatula until completely covered.
  10. Store in the refrigerator for at least a few hours.

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