This Boston cream poke cake is a fun variation of a Boston cream pie. Made with boxed cake and instant pudding mixes, this super easy dessert is sure to be a hit with family and friends.
Ingredients
- 1 , 15.25 ounce
- 1 cup water
- 3 large eggs
- 0.25 cups vegetable oil
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
-
2
Make the cake: Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
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3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 15 to 30 minutes.
-
4
Make the pudding: Whisk milk and pudding mix together in a bowl until just starting to thicken. Poke holes all over cake with the handle of a wooden spoon. Pour pudding mixture over cake, and spread over entire surface to fill the holes. Refrigerate until firm, about 1 hour.
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5
When the cake is almost firm, make the ganache: Place chocolate chips into a glass bowl.
-
6
Heat cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour hot cream over chocolate chips; whisk until smooth.
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7
Spread ganache over cake.
Nutrition Facts
Per serving
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