Desserts

Boston Cream Poke Cake

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Drescription

When serving this Boston cream poke cake for special occasions like birthdays, putting a scoop of ice cream on the plate is a must. Try classic vanilla cream or strawberry ice cream. For such a sweet cake, a scoop of rich dairy-free and sugar-free banana cream freeze is a great choice, too. Or, keep things simple with just a dollop of sweetened whipped cream.

Ingredients

  • 1 package (15-1/4 ounces) yellow cake mix
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 4 cups whole milk
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate chips
  • 1 tablespoon butter
  • 1 cup heavy whipping cream

Directions

  1. Preheat the oven to 350°. Prepare and bake cake mix according to package directions for a 13x9-in. pan. Cool completely in pan on a wire rack.
  2. Using the handle of a wooden spoon, poke holes in cake. In a small bowl, whisk milk, pudding mix and vanilla 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
  3. In a large microwave-safe bowl, melt chocolate chips and butter until smooth. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, let cool slightly. Cover; refrigerate at least 4 hours or overnight.
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