Boston Cream Pie Poke Cake

Serves 1
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Directions

  1. 1Add one yellow box cake mix, three eggs, a half cup of butter (instead of oil), and one cup of milk (instead of water) to a bowl and blend well.
  2. 2Butter the baking dish well.
  3. 3Pour the cake mix into the baking dish and bake at 350 degrees Fahrenheit for approximately 20 minutes, or until a toothpick comes out clean.
  4. 4While the cake is baking, prepare the vanilla pudding mix by adding one box of family-size vanilla pudding mix and three cups of whole milk to a bowl.
  5. 5Mix the pudding until it starts to thicken.
  6. 6Once the cake has completely cooled, poke holes all over the cake using the end of a spatula or spoon.
  7. 7Place about a third of the pudding mix into a Ziploc bag (or piping bag) and pipe it into the holes of the cake.
  8. 8Spread the remaining pudding over the entire top of the cake.
  9. 9Refrigerate the cake for approximately 30 minutes to allow the pudding mix to cool and set.
  10. 10While the cake is chilling, make the chocolate ganache by putting 8 ounces of chocolate chips in a bowl and covering them with 1 cup of heavy whipping cream that has been simmered slowly on the stove.
  11. 11Whisk the chocolate and heavy cream until well combined and the chocolate thickens.
  12. 12After the cake has been in the fridge for about 30 minutes, remove it and pour the chocolate ganache all over the top.
  13. 13Refrigerate the cake for 2 hours to allow the ganache to thicken.

Ingredients

  • 1 box yellow box cake mix
  • 3 eggs
  • 0.5 cup butter
  • 1 cup milk
  • 1 box family size vanilla pudding mix
  • 3 cups whole milk
  • 8 ounces chocolate chips
  • 1 cup heavy whipping cream

Equipment

baking dishmixing bowlelectric mixerspatulawhiskziplock bag

Tips

  • If you love Boston Cream Pie doughnuts, you will absolutely love this cake.

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