Boston Cream Poke Cake
This Boston cream poke cake is easy to make with yellow cake mix, vanilla pudding, and smooth chocolate ganache on top. It's always a hit at gatherings and celebrations!
Ingredients
- 1 box yellow cake mix (16.25 ounces) , plus ingredients listed on the back of the box to make the cake
- 1 box vanilla instant pudding (5.9 ounces)
- 4 cups milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1 Tablespoon butter
Instructions
- Prepare cake: Make the yellow cake in a 13x9 inch pan, using the ingredients and instructions on the back of the box. Cool completely. Using the handle of a large wooden spoon, poke holes through the entire cake, poking all the way to the bottom of the pan.
- Make pudding: In a medium sized mixing bowl, whisk together the box of pudding and 4 cups of milk. Immediately pour it while still thin all over the cake.
- Chill: Chill cake in refrigerator for one hour.
- Make ganache: In a medium sized, heat-proof bowl, heat the 1 cup of heavy whipping cream in the microwave until hot, but not boiling. This will be about 30 - 60 seconds. Add the 1 Tablespoon butter and 1 cup of chocolate chips and allow to sit for 2 minutes. Stir until smooth and let sit for 10 minutes to cool slightly.
- Frost: Pour ganache over the cake and smooth. Chill cake for at least 4 hours, or overnight.
Notes
You could also top with chocolate buttercream frosting, but I prefer the ganache.
Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 200kcal, Carbohydrates: 28g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 205mg, Potassium: 124mg, Fiber: 1g, Sugar: 17g, Vitamin A: 230IU, Vitamin C: 0.1mg, Calcium: 107mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
