Boston Cream Poke Cake
- 1 box Yellow Cake Mix (plus box ingredients)
- 2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
- 4 cup Milk
- 1 container Chocolate Frosting
- Prepare cake in 13x9" pan according to box directions.
- Allow to cool until just slightly warm.
- Use spoon handle to poke holes evenly across cake.
- Combine milk and pudding mix and whisk until well blended.
- Pour pudding over cake making sure it gets down into holes.
- Refrigerate cake for several hours to allow pudding to settle and set up.
- Open frosting container and remove foil seal.
- Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
- Pour over pudding layer and spread with spatula to cover completely.
- Refrigerate for at least several more hours.
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