This recipe is so dreamy! I seriously can’t get enough of this yummy stuff.
Check out what Amanda’s Cookin’ had to say about this recipe:
The rest of the Boston cream poke cake is equally quick and easy. Bake a cake according to the package instructions, then poke holes in it. Mix up some pudding and pour it over the cake. Do this before the pudding has completely set so the custard can drip all the way down into the pockets. It all gets topped with that chocolate glaze and then sets up in the fridge. This Boston cream poke cake definitely tastes better if you let it sit overnight. I’m an impatient person, so I usually can’t wait to dig in before something is done but trust me, the flavors come together in an amazing way. Cake, pudding, and chocolate glaze magically transform into Boston Cream Pie!
Did someone say Boston cream pie? I’m so easily distracted by food haha!
1 box Duncan Hines yellow cake mix (plus ingredients to prepare)
2 small boxes (3.4oz) Jello vanilla pudding
4 cups milk
1/2 teaspoon McCormick vanilla
1 1/3 cups (8oz) Toll House chocolate chips
1 tablespoon Karo corn syrup
1 cup heavy cream
Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool for 15 minutes before poking holes across the cake with the bottom of a wooden spoon. Be sure to poke all the way to the bottom of the pan.
In a large bowl, whisk together pudding, milk and vanilla for 2 minutes. Pour over cake in an even layer, poking down into the holes if necessary. Refrigerate while preparing chocolate glaze.
Place the chocolate chips and corn syrup in a heat-proof bowl. In a small saucepan over low heat, warm the cream until it simmers, stirring occasionally. Pour over chocolate chips and let sit for 2 minutes to melt. Whisk until smooth. Let cool for 10 minutes, then pour over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.
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Quick Tip: This dessert is best served chilled.
Thank you Amanda’s Cookin’ for this delicious recipe!