Delightful and easy, the Boston Cream Poke Cake blends the richness of Boston cream pie with the moistness and portability of a poke cake.
What You Need to Make the Cake:
- 1 box of butter yellow cake mix
- Egg yolks (quantity as directed on the cake mix box)
- Water (as directed on the cake mix box)
- Vegetable oil (as directed on the cake mix box)
- 2 containers of instant vanilla pudding (3.4 ounces each; you won’t need the entire second container)
- 4 cups of full-fat milk
- 2 tablespoons of vanilla essence
When Making the Ganache:
- 20 milliliters of butter
- 1 cup of semi-sweet chocolate chips
- 1/4 cup of milk chocolate chips
- 1/3 cup of heavy cream
- 1 teaspoon of vanilla essence
Instructions:
- Prepare the butter yellow cake mix according to package directions, using the egg yolks, water, and vegetable oil. Bake as directed and allow it to cool.
- Poke holes throughout the cooled cake using the handle of a wooden spoon.
- In a bowl, mix the vanilla pudding with the full-fat milk and vanilla essence. Pour this mixture over the cake, ensuring it fills the holes. Refrigerate to set.
- For the ganache, melt the butter and chocolate chips together, then stir in the heavy cream and vanilla essence until smooth and glossy.
- Pour the ganache over the cake, spreading evenly. Chill before serving.
Enjoy this rich, creamy treat!
