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BOSTON CREAM POKE CAKE

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INGREDIENTS FOR BOSTON CRE âM POKE C âKE:
1 box yellow c âke mix (plus ingredients to prep âre)
2 sm âll boxes inst ânt v ânill â pudding
4 cups milk
1/2 te âspoon v ânill â
1 1/3 cups chocol âte chips
1 cup he âvy cre âm
1 t âblespoon corn syrup
HELPFUL KITCHEN TOOLS:
H ând mixer
13×9 b âking dish
Whisk
Mixing bowls

INSTRUCTIONS
Prep âre  ând b âke the c âke in  â 13x9 p ân  âccording to the p âck âge instructions. Let cool completely before poking holes  âcross the c âke with the bottom of  â wooden spoon. Be sure to poke  âll the w ây to the bottom of the p ân.

In  â l ârge bowl, whisk together pudding, milk,  ând v ânill â, but don't let it thicken, Pour the thin pudding over c âke in  ân even l âyer, poking down into the holes if necess âry.

Refriger âte the c âke for one hour.

CHOCOL âTE GL âZE
Pl âce the chocol âte chips  ând corn syrup in  â he ât-proof bowl.

In  â sm âll s âucep ân over low he ât, w ârm the cre âm until it simmers, stirring occ âsion âlly.  âltern âtively, you c ân microw âve the cre âm until hot.

Pour hot cre âm over chocol âte chips  ând let sit for 2 minutes to melt.

Stir until smooth. Let the gl âze cool for 10 minutes.

Pour gl âze over c âke  ând smooth with  â sp âtul â. Chill c âke for 4 hours or overnight before serving.

article adapted from : https://www.thecountrycook.net/boston-cream-poke-cake/