The Boston Cream Pie is one of those desserts that never leave. It is the perfect combination of cake, pudding and chocolate. However, now you can have this delicious pie in cake form!
The cake is super easy to make, adding the pudding is simply done by making ‘pokes’ in the cake with the handle of a wooden spoon. The pudding is then poured over the cake and slightly spread evenly, so that pudding goes into each of the pokes.
The best part is the easy chocolate ganache that is made and poured over the cake. The cake, when done, is absolute heaven and tastes fabulous!
When the custard is made, we are going to add some extra vanilla extract to be sure that the vanilla stands out, as it should in a Boston Cream Pie, turned into cake.
Can I use a chocolate frosting instead of Ganache for the top?
The Ganache is used as it can be poured, frosting would be difficult to use since it would be almost impossible to spread the frosting without having issues with the custard.
Can I leave this cake on the counter once it is made?
The Boston Cream Poke Cake would be fine on the counter for a few hours. However, with a custard on and in the cake, it is always best to refrigerate the cake. This is done by covering the cake or storing in an airtight container and placing it in the refrigerator for up to 4 days.
Can I freeze the Boston Cream Poke Cake?
You could, but there may be a texture difference in the custard once the cake thaws. In turn this could moisten up the cake even more.
Ingredients:
- 2- 3.4 ounce boxes instant Vanilla pudding mix
- 4 cups Milk, cold
- 1 tsp Vanilla Extract
- 1 box Yellow Cake Mix, plus ingredients listed on box
- 12 ounces Semisweet Chocolate Chips
- 1 ½ cups Heavy Cream
HOW TO MAKE BOSTON CREAM POKE CAKE:
Step 1. Preheat the oven to 350*
Step 2. Grease a 9×13 baking pan
Step 3. Prepare the cake according to the directions on the package
Step 4. Remove from the oven and allow to cool completely
Step 5. When the cake is cooled completely, use the handle of a wooden spoon to poke holes all over the cake.
Step 6. In a bowl, combine the milk, Vanilla Extract and the Vanilla instant pudding mix
Step 7. Before the pudding completely thickens, pour the pudding over the top of the cake
Step 8. Use an offset spatula to be sure the pudding goes into each of the holes poked in the cake
Step 9. In another bowl, pour in the semisweet chocolate chips and add in the Heavy cream
Step 10. Heat on 30 second intervals in the microwave, stirring after each cycle
Step 11. Continue the heating cycles until the chips are melted
Step 12. Let cool for 5 to 7 minutes
Step 13. Pour the chocolate over the cake, covering the entire cake, Carefully smooth out with an offset spatula
Step 14. Place the cake into the refrigerator and chill for at least 4 hours, or overnight if possible.
Boston Cream Poke Cake
The Boston Cream Pie is one of those desserts that never leave. It is the perfect combination of cake, pudding and chocolate. However, now you can have this delicious pie in cake form! The cake is super easy to make.
Ingredients
- 2- 3.4 ounce boxes instant Vanilla pudding mix
- 4 cups Milk, cold
- 1 tsp Vanilla Extract
- 1 box Yellow Cake Mix, plus ingredients listed on box
- 12 ounces Semisweet Chocolate Chips
- 1 ½ cups Heavy Cream
Instructions
1. Preheat the oven to 350*
2. Grease a 9x13 baking pan
3. Prepare the cake according to the directions on the package
4. Remove from the oven and allow to cool completely
5. When the cake is cooled completely, use the handle of a wooden spoon to poke holes all over the cake.
6. In a bowl, combine the milk, Vanilla Extract and the Vanilla instant pudding mix
7. Before the pudding completely thickens, pour the pudding over the top of the cake
8. Use an offset spatula to be sure the pudding goes into each of the holes poked in the cake
9. In another bowl, pour in the semisweet chocolate chips and add in the Heavy cream
10. Heat on 30 second intervals in the microwave, stirring after each cycle
11. Continue the heating cycles until the chips are melted
12. Let cool for 5 to 7 minutes
13. Pour the chocolate over the cake, covering the entire cake, Carefully smooth out with an offset spatula
14. Place the cake into the refrigerator and chill for at least 4 hours, or overnight if possible.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 503Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 40mgSodium 599mgCarbohydrates 74gFiber 2gSugar 54gProtein 6g
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