Description
A delicious Boston cream poke cake that combines a rich chocolate layer with creamy vanilla pudding.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup milk
- 1 box vanilla instant pudding mix
- 1 cup heavy cream
- 1 cup chocolate chips
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes.
- Poke holes in the cake using a fork.
- Mix milk and pudding together until smooth.
- Pour pudding over the cake, making sure it fills the holes.
- Refrigerate the cake for at least 2 hours.
- For the topping, whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cake.
- Melt chocolate chips and drizzle over the cake.
Notes
- Chill the cake for best flavor.
- Use instant pudding for best results.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: boston cream poke cake