Classic Boston Cream Poke Cake Recipe 425

Steps:

• Instructions: 1. Bake the cake, according to the box instructions, in a 13×9 inch pan. Remove the cake from the oven to a cooling rack and let cool until it comes to room temperature. 2. Once the cake is cooled, mix the instant pudding according to package instructions. 3. Using a wooden spoon handle or any other instrument available, poke holes in the cooled cake. 4. Pour the pudding over the cake slowly, allowing it to fill the holes. 5. Cover the pan with plastic wrap and refrigerate the cake until the pudding is absorbed and set, about 2 hours. 6. Once the pudding is set, make the chocolate glaze. Microwave all the glaze ingredients together in a microwave-safe bowl {I use the Pyrex measuring cup I measured the cream in} at 45 second intervals on high. Stir after each 45 second until the chocolate is melted and the ingredients are combined. 7. Pour the glaze over the cake carefully, ensuring full coverage. 8. Store cake in the refrigerator until ready to serve. Can be refrigerated up to 3 days but it tastes best within the first 24 hours. The pudding begins to become absorbed in the cake after that.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
• Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
• Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.