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Boston Cream Pie Poke Cake
Boston Cream Pie Poke Cake
Healthy recipes offer you Boston Cream Pie Poke Cake, we hope you like it
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Course: Dessert
Cuisine: American
Keyword: Boston Cream Pie Poke Cake
Prep Time: 30 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 30 minutes minutes
Servings: 10
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
Instructions
- PREPARE YELLOW CAKE IN A 9×13-INCH BAKING PAN ACCORDING TO PACKAGE INSTRUCTIONS. LET COOL COMPLETELY.
- ONCE CAKE HAS COOLED, POKE HOLES ALL OVER THE CAKE USING THE END OF A WOODEN SPOON.
- 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.
- ONCE CAKE HAS CHILLED, MAKE THE CHOCOLATE GANACHE:
- 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.)
- 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.
- 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!
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