BOSTON CREAM POKE CAKE
When I was a young child I was enamored with any and all desserts containing custard. I was particularly captivated by Boston Cream Pie because it wasn’t a pie at all, it was a custard filled cake. And that layer of glorious, shiny chocolate—yum!
1 Box Yellow Cake Mix (plus box ingredients)
2 Small boxes (3.4 oz) Instant Vanilla Pudding Mix
4 C. Milk
1 Container Chocolate Frosting
HOW TO MAKE:
1-Prepare cake in 13×9″ pan according to box directions.
2-Allow to cool until just slightly warm.
3-Use spoon handle to poke holes evenly across cake.
4-Combine milk and pudding mix and whisk until well blended.
5-Pour pudding over cake making sure it gets down into holes.
6-Refrigerate cake for several hours to allow pudding to settle and set up.
7-Open frosting container and remove foil seal.
8-Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
9-Pour over pudding layer and spread with spatula to cover completely.
10-Refrigerate for at least several more hours.
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