This recipe transforms the classic Boston Cream Pie into a fun and easy poke cake. The moist yellow cake is infused with creamy vanilla pudding and topped with a rich chocolate ganache, making it a delightful dessert for any occasion.
Ingredients:
Cake:
| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 box |
| Ingredients called for on package | As directed on package |
Filling:
| Ingredient | Quantity |
|---|---|
| Instant vanilla pudding | 2 (3.4 oz) boxes |
| Milk | 4 cups |
| Vanilla extract | 1 teaspoon |
Ganache:
| Ingredient | Quantity |
|---|---|
| Chocolate chips | 12 oz bag |
| Heavy cream | 1 1/2 cups |
Instructions:
- Prepare the Cake: Prepare the yellow cake mix in a 9×13-inch baking pan according to the package instructions. Let the cake cool completely.
- Poke Holes: Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
- Prepare the Pudding Filling: In a large bowl, whisk together the instant pudding, milk, and vanilla extract.
- Fill the Cake: Before the pudding has a chance to set up and thicken, pour it evenly over the cake, ensuring it seeps into the holes.
- Chill the Cake: Place the cake in the refrigerator to chill for one hour.
- Make the Chocolate Ganache:
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream on the stovetop over low heat until it simmers, or heat it in the microwave.
- Pour the hot cream over the chocolate chips and let it sit for 5 minutes to soften the chocolate.
- Stir until the ganache is smooth.
- Let the ganache cool for 10 minutes.
- Top the Cake: Pour the chocolate ganache over the cake and smooth it with a spatula.
- Chill and Serve: Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving. Enjoy!
