Description
Boston Cream Poke Cake is a delicious and easy dessert that combines the flavors of a traditional Boston cream pie with the convenience of a poke cake. The cake is soaked in a creamy vanilla pudding filling and topped with a rich chocolate ganache.
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 package instant vanilla pudding mix
- 3 cups cold milk
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the yellow cake according to the instructions on the box. Allow the cake to cool slightly and then poke holes in it using the end of a wooden spoon.
- In a medium bowl, whisk together the instant vanilla pudding mix and milk until thickened. Pour the pudding over the cake, filling the holes.
- In a small saucepan, heat the heavy cream over medium heat until hot, then pour it over the chocolate chips. Stir until smooth to make the ganache.
- Spread the chocolate ganache over the pudding layer, covering the entire cake.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can use store-bought cake mix for convenience, or make your own yellow cake from scratch.
- For a richer chocolate topping, use dark chocolate chips instead of semisweet.
- If you prefer a thicker ganache, reduce the amount of heavy cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg