I love desserts, and if you've been around the blog long enough you know I love them all. But, what I really love in a dessert is variety and good texture. So when I told husband I wanted a Boston Cream Poke Cake for my birthday, I was overly excited for all the different texture compared to a standard cake.
This sweet treat is perfection and easy to throw together, looking like a fancy dessert when it calls for the simplest ingredients. Whether the middle of winter or the start to summer, a Boston Cream Poke Cake is great for any season or occasion.
- What You'll Need
- Box of yellow cake mix
- 2 (3.4 oz) packages instant vanilla pudding
- 4 cups milk
- 1/4 cup heavy cream
- 3 TBSP butter
- 4 oz Baker's semi-sweet chocolate
- 1 cup powdered sugar
- 1 TSP vanilla
- What You'll Do
- Follow the instructions on the back of the cake box and bake the cake in a 9x13 pan.
- Once the cake has come out of the oven and is still warm, poke holes in the top about one inch apart. I used a rubber spatula end to make the holes.
- In a separate bowl make the pudding according the the box's directions.
- Do not let the pudding set. Immediately pour it over the top of the cake. Use the rubber spatula to spread it out evenly over the top.
- Refrigerate the cake for a couple of hours.
- For the ganache, heat the heavy cream and butter in the microwave for one minute, watching and stirring every 20 seconds.
- Add the chocolate, and stir until it is well combined and smooth.
- Next mix in the powdered sugar and the vanilla. The ganache should be thin enough that it runs off the spoon.
- Spread the ganache over the top of the cake, spreading it out evenly.
- Refrigerate for another hour or two before serving.
PSA: Be on the lookout this Friday for details on an Instagram challenge that Rachel and I will be hosting throughout the year!
AND we'll be linking up Monday to share our Valentine's décor. I hope you can join us!