Boston Cream Pie Poke Cake

Boston Cream Pie Poke Cake

from 12tomatoes.com
1 servings

This method makes for one moist cake!

Ingredients

  • 1 box yellow cake mix, plus ingredients called for on package
  • 2 (3.4 oz) boxes instant vanilla pudding
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 12 oz bag chocolate chips
  • 1 1/2 cups heavy cream

Directions

  1. 1

    Prepare yellow cake in a 9x13-inch baking pan according to package instructions. Let cool completely.

  2. 2

    Once cake has cooled, poke holes all over the cake using the end of a wooden spoon.

  3. 3

    While cake cools, whisk together the instant pudding, milk, and vanilla extract in a large bowl. Before the pudding has a chance to set up and thicken, pour it evenly over the cake. Place in refrigerator to chill for one hour.

  4. 4

    Once cake has chilled, make the chocolate ganache:

  5. 5

    Place chocolate chips in a heatproof bowl and heat cream until simmering on the stovetop over low heat. (You can also heat it in the microwave.)

  6. 6

    Pour hot cream over chocolate chips and let sit for 5 minutes to soften the chocolate. Stir until smooth and let cool for 10 minutes.

  7. 7

    Pour chocolate over cake and smooth with a spatula. Chill in refrigerator at least 4 hours and up to overnight before slicing and serving. Enjoy!