Boston Cream Poke Cake
Boston Cream Poke Cake takes around 45 minutes from beginning to end. This gluten free and lacto ovo vegetarian recipe serves 12 and costs 55 cents per serving. One serving contains 246 calories, 3g of protein, and 9g of fat. 782 people have made this recipe and would make it again. Head to the store and pick up milk, vanilla pudding mix, salted butter, and a few other things to make it today. It is brought to you by Cookie Madness. Overall, this recipe earns a not so awesome spoonacular score of 19%. Similar recipes include Boston Cream Poke Cake, Boston Cream Pie Poke Cake, and Boston Creme Poke Cake.
Servings: 12
Preparation duration: 20 minutes
Ingredients:
4 cups milk (I used 2%)
2 cups sifted powdered sugar
4 tablespoons unsalted or salted butter
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
2 (3.4 ounces each) boxes of French vanilla pudding
1/4 cup boiling water
Equipment:
frying pan
wooden spoon
hand mixer
mixing bowl
sauce pan
Cooking instruction summary:
Bake the cake as directed for a 13×9 inch pan. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon. Try to space them a little less than 1 inch apart and make sure they’re pretty deep.Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout). Using a handheld electric mixer, beat just until smooth – -about a minute. Pudding should still be thin and runny. The point is to just get rid of the lumps. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. You’ll probably have some leftover pudding.Put the cake in the refrigerator and chill for about an hour. At this point, the pudding holes should be about half or a little more than half full. Make the second batch of pudding and repeat, fill the holes until the pudding comes to the top, but don’t spread remaining pudding over the top of the cake. Save it for something else.Prepare the topping. In a large (3 quart), nonstick saucepan, melt the butter. Add the chocolate and stir over low heat until chocolate is melted. Let cool for 4 minutes, then with a wooden spoon, beat in the sugar and boiling water, beating until smooth. Beat in the vanilla. Pour over the cold cake. Return to the refrigerator and let the frosting set. Chill until ready to serve.
Step by step:
1. Bake the cake as directed for a 13×9 inch pan.
2. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon. Try to space them a little less than 1 inch apart and make sure they’re pretty deep.
3. Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout). Using a handheld electric mixer, beat just until smooth – -about a minute. Pudding should still be thin and runny. The point is to just get rid of the lumps. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. You’ll probably have some leftover pudding.
4. Put the cake in the refrigerator and chill for about an hour. At this point, the pudding holes should be about half or a little more than half full. Make the second batch of pudding and repeat, fill the holes until the pudding comes to the top, but don’t spread remaining pudding over the top of the cake. Save it for something else.Prepare the topping. In a large (3 quart), nonstick saucepan, melt the butter.
5. Add the chocolate and stir over low heat until chocolate is melted.
6. Let cool for 4 minutes, then with a wooden spoon, beat in the sugar and boiling water, beating until smooth. Beat in the vanilla.
7. Pour over the cold cake. Return to the refrigerator and let the frosting set. Chill until ready to serve.
Nutrition Information:
covered percent of daily need
