Boston Cream Poke Cake

The secret: instant vanilla pudding mix. Step up your Boston Cream Pie with this easy and special version.

Things You’ll Need

• Hand mixer
• 13×9 baking dish
• Whisk
• Mixing bowls

Instructions

• Prepare and bake the cake in a 13×9 pan according to the package instructions. Let cool completely 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, but don’t let it thicken. Pour the thin pudding over cake in an even layer, poking down into the holes if necessary. 
• Refrigerate the cake for one hour.

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. Alternatively, you can microwave the cream until hot. 
• Pour hot cream over chocolate chips and let sit for 2 minutes to melt. 
• Stir until smooth. Let the glaze cool for 10 minutes.
• Pour glaze over cake and smooth with a spatula. Chill cake for 4 hours or overnight before serving.

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