Boston Cream Poke Cake

Boston Cream Poke Cake Recipe

Ingredients

For the Cake:

• 1 box vanilla cake mix (or homemade)
• 3 eggs
• 1 cup water
• ⅓ cup vegetable oil

For the Filling (Vanilla Pudding):

• 2 cups cold milk
• 1 packet (3.4 oz) instant vanilla pudding mix

For the Topping (Chocolate Ganache):

• 1 cup semi-sweet or dark chocolate chips
• ½ cup heavy cream

Instructions

Prepare the Cake:

1. Preheat your oven to 350°F (180°C).
2. Prepare the cake batter according to the package instructions, then pour it into a greased baking dish.
3. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. Let the cake cool slightly, then use the handle of a wooden spoon or a fork to poke holes all over the cake.

Prepare the Pudding Filling:

1. In a bowl, whisk the cold milk and vanilla pudding mix until thickened.
2. Pour the pudding over the cake, making sure it fills the holes.
3. Refrigerate for at least 30 minutes to allow the pudding to set.

Make the Chocolate Ganache:

1. Heat the heavy cream until it just starts to boil, then pour it over the chocolate chips.
2. Let it sit for a minute, then stir until smooth and glossy.
3. Pour the ganache evenly over the cake.

Serving:

• Refrigerate for at least 1 hour before serving for the best texture.
• Slice and serve chilled.

Extra Tips:

• Try using chocolate cake instead of vanilla for a twist.
• Add a dash of vanilla extract to the ganache for enhanced flavor.
• Letting the cake sit overnight makes it even better!