Description
A delightful twist on the classic Boston cream pie, this poke cake is moist, creamy, and perfect for any gathering.
Ingredients
- 1 box yellow cake mix (plus eggs, oil, and water per package instructions)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Crushed Oreos
- Fresh berries
Instructions
- Prepare the yellow cake mix as instructed on the package and bake in a greased 9×13-inch dish. Let cool for about 10 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes evenly across the cake.
- In a bowl, whisk the pudding mix with cold milk until it’s smooth and slightly thickened. Pour this over the cake, letting it seep into the holes. Refrigerate for at least 1 hour.
- Heat the heavy cream until steaming. Pour it over the chocolate chips and let it sit for 2 minutes. Then, whisk until smooth and stir in the vanilla.
- Spread the chocolate glaze evenly over the chilled cake. Return it to the fridge for 1–2 hours to set.
- Slice the cake into squares and garnish with crushed Oreos or fresh berries if desired.
Notes
For a stronger chocolate flavor, use dark chocolate chips instead of semisweet. Ensure the cake is completely cooled before poking holes to prevent it from falling apart.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American