Boston Cream Poke Cake is a very simple, luscious dessert. The best part besides eating it is it’s really hard to mess up this recipe because it’s super simple to make. It takes a cake mix, pudding and frosting and we can’t forget the pokes.
After all, it is a poke cake! It starts with a box mix and some pudding but turns out incredible. It is big on tastes, but small on time! Finally, the Boston Cream Poke cake is slathered with a super fudgy chocolate frosting.
Ingredients;
- 1 Box Yellow Cake Mix, Plus Ingredients Called For on the Box
- 1 3.5 oz. Box Instant Vanilla Pudding Mix
- 2 Cups Whole Milk
- 1 14 oz. Can Sweetened Condensed Milk
For the Chocolate Fudge Frosting - 1½ Sticks Butter, Softened
- ¾ Cup Cocoa Powder
- ½ Cup Water, Boiling
- 1 Teaspoon Vanilla Extract
- 5 Cups Powdered Sugar
Instructions;
- Bake cake in a 13×9 inch pan according to the box directions.
- While cake is baking, whisk pudding, and whole milk. Let stand for 2-3 minutes or until thickened. Then, whisk in sweetened condensed milk.
- When cake is done baking, poke holes in it using the handle of a wooden spoon.
- Pour pudding mixture evenly over the cake. Cool cake completely.
For the Chocolate Fudge Frosting - In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.
- Pour in boiling water, and vanilla. Mix until well combined.
- Gradually add in powdered sugar a little at a time until you reach your desired consistency.
- Evenly spread frosting over cake. Store in the refrigerator.
