Boston Cream Poke Cake What You Will Need 1 box moist yellow cake mix (Ingredients to make the cake) 2 (3.4 ounce) boxes instant vanilla or French vanilla pudding 4 cups milk 1 container chocolate frosting What You Will Do Make the cake mix according to the directions and bake in a well greased 9 x 13 inch baking pan. When cake is finished baking and still warm, poke holes all the cake using a wooden spoon handle. You want the holes to be big so the pudding has room to get in the cake and you need to poke straight through the bottom of the cake. In a medium size bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Pour pudding on top of the warm cake, making sure to pour straight into the holes in the cake. Take a spoon and spread evenly across the top of the cake. Very gently press down pudding to ensure that pudding goes into the holes and spread it all the way to the sides. Place the cake in the refrigerator and allow to cool completely before adding the frosting. About 2 hours. Remove the lid and foil covering from the container of chocolate frosting and microwave for about 10 to 15 seconds. Stir frosting with spoon. It should still be thick, however pour able. Pour chocolate frosting on top of pudding. Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides. Allow to cool on the counter for a few minutes, then put the cake into the refrigerator to fully cook and set up.
Posted on: Fri, 31 Jan 2014 09:42:05 +0000
Trending Topics
Recently Viewed Topics
© 2015