Boston Cream Poke Cake Recipe

Ingredients:

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup vegetable oil
• 1 cup water
• 3 large eggs

For the Cream Filling:

• 2 (3.5 oz) boxes instant vanilla pudding mix
• 1 cup milk
• 1 cup heavy whipping cream

For the Chocolate Glaze:

• 8 oz semi-sweet chocolate chips
• 1 cup heavy whipping cream

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9×13 inch baking dish and set it aside.
2. Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, vegetable oil, water, and eggs. Use an electric mixer on medium speed to beat the ingredients for 2 minutes until the batter is well blended and smooth.
3. Bake the Cake: Pour the cake batter into the prepared baking dish. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
4. Poke Holes in the Cake: Once the cake is cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top. Set aside.
5. Prepare the Cream Filling: In a medium bowl, whisk together the instant pudding mix, milk, and heavy whipping cream. Whisk for 2-3 minutes until the mixture starts to thicken but is still pourable.
6. Add the Cream Filling: Pour the cream filling evenly over the cake, spreading it to ensure it covers the entire surface. Allow it to set for about 5 minutes.
7. Make the Chocolate Glaze: In a small saucepan over medium heat, heat the heavy whipping cream until it just starts to bubble. Remove from heat and add the chocolate chips. Whisk until the mixture is completely smooth.
8. Top with Chocolate Glaze: Pour the chocolate glaze over the cream layer, using an offset spatula or knife to smooth it evenly. Refrigerate the cake for at least 2 hours before slicing and serving.

Enjoy! Store any leftovers covered in the refrigerator.