Boston Cream Poke Cake

Ingredients

For the Cake

1 box butter cake mix with ingredients listed on package: vegetable oil, egg, water
6.8 ounces 2 x 3.4 ounce boxes instant vanilla pudding (note: box (half of pudding)
4 cups whole milk
2 teaspoons vanilla extract

For the ganache

2 tablespoons butter
1 cup semisweet chocolate
1 cup milk chocolate
⅔ cup heavy
1 tablespoon vanilla extract

Instructions

Start by preparing the yellow cake mixture according to the package instructions. Pour into a lightly greased 9×13 pan. Bake according to the temperature and time instructions on the cake box.
Once baked, remove the cake and let it cool, using the handle of a wooden spoon to poke holes all over the cake. leave one and a half inches of space.
In a medium bowl, whisk together vanilla extract, milk and vanilla.
Do not forget to reserve half a glass of water from the pudding mixture. Then immediately pour the remaining batter onto the cake.
Put it in the refrigerator for an hour.
For the ganache, in a medium bowl, combine the butter, both chocolate chips, whipped cream, and vanilla. Microwave in 30-second increments, stirring each time, until chocolate is thoroughly melted and combined.
Carefully spread the ganache over the cake. For best results, refrigerate for at least 4 hours or overnight.

Comments

It is easy to cook the center at low temperature; If the weather gets really cold, the ice may break. Be sure to pour the icing over the cake quickly to avoid premature hardening.
When you tap the pan on the counter, a lot of air can be released when adding the oil so that the oil completely fills the hole.
That half glass of pudding you left aside? There’s a reason for this. The cake will stay while you make it and you can eat it later!

Nutrition
Calories: 495 kcal