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BOSTON CREAM POKE CAKE
This restaurant’s Boston Cream Poke Cake is one of my husband’s all-time favorites. I could see the joy in his eyes when I told him I did this for him. This made me happy! Moreover, he directed the film alone in three days.
Ingredients
1 Box yellow cake mix
2 Small box vanilla instant pudding mix
4C. Milk
1 Cup chocolate cream
How to Make Boston Cream Poke Cake
Preheat the oven to 350 degrees and prepare the yellow cake mixture according to instructions. Bake on a large, well-greased 9×13 baking sheet.
Let the bread cool.
Mix pudding mix and milk in a mixing bowl and whisk well. Let it sit for 5 minutes to thicken.
Using the handle of a large baking spoon, poke a hole in the top of the cake.
Pour the batter over the cake and make sure it goes into the hole. Put the cake in the refrigerator for a few hours.
Microwave chocolate chips for 15 seconds until smooth and pourable.
Pour the glaze over the cake and spread evenly. Serve immediately if desired or refrigerate before serving
