Boston Cream Poke Cake
Ingredients:
For the cake:
1 box (15.25 oz)yellow cake mix
1/2 cup vegetable oil
1 cup water
3 large eggs
For the cream filling:
2 boxes (3.5 oz)instant vanilla pudding mix
1 cup Milk
1 cup heavy cream
For the chocolate frosting:
8 ounces semisweet chocolate chips
1 cup heavy cream
Boston Cream Poke Cake
Directions:
Preheat oven to 325°F (163°C). Grease a 9-by-13-inch baking dish and set aside.
Make cake batter. In a large bowl, combine cake mix, vegetable oil, water, and eggs. Mix with an electric mixer on medium speed for 2 minutes until well combined and smooth.
Pour the cake batter into the prepared baking dish and bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Once cool, poke holes all over the cake using a wooden spoon or skewer. Set aside.
Prepare cream filling. In a medium bowl, whisk together the instant pudding mix, milk, and whipped cream until smooth. Stir for 2 to 3 minutes, until the mixture begins to thicken but is still pourable.
Pour the cream filling evenly over the poke cake and spread it out until covered. Let cure for 5 minutes.
Make chocolate icing. In a small saucepan over medium heat, heat the cream until foamy, then remove from heat. Add chocolate chips and mix until completely smooth.
Pour the chocolate icing evenly over the cream layer. Smooth with an offset spatula or knife. Refrigerate cake for at least 2 hours before cutting and serving.
Enjoy! Store leftovers, covered, in the refrigerator.