Boston Cream Poke Cake is a delectable dessert that perfectly marries the flavors of a classic Boston cream pie with the ease of a sheet cake. This delightful treat begins with a moist yellow cake, prepared in a 13×9″ pan, which is then meticulously poked with holes to create pockets for the luscious vanilla pudding to seep into. The result is a beautifully layered cake that boasts the rich, creamy goodness of custard-like pudding between each tender cake layer. To complete the experience, a glossy layer of chocolate frosting is generously poured over the top, providing a sweet and satisfying finish. Boston Cream Poke Cake is a true crowd-pleaser, combining the best elements of two beloved desserts into one irresistible package.

Ingredients:

• 1 box of Yellow Cake Mix (plus the ingredients mentioned on the box)
• 2 small boxes (3.4 oz each) of Instant Vanilla Pudding Mix
• 4 cups of Milk
• 1 container of Chocolate Frosting

Instructions:

1. Begin by preparing the yellow cake in a 13×9″ pan as per the instructions on the cake mix box.
2. Allow the cake to cool until it’s just slightly warm.
3. Use the handle of a spoon to evenly poke holes across the cake’s surface.
4. In a separate bowl, combine the milk and the instant vanilla pudding mix. Whisk them together until well blended.
5. Pour the pudding mixture evenly over the cake, ensuring it fills the holes.
6. Place the cake in the refrigerator for several hours to allow the pudding to settle and set.
7. Take the container of chocolate frosting, remove the foil seal, and microwave it for 15 seconds. Stir it, and if needed, repeat this step until the frosting becomes pourable.
8. Pour the melted chocolate frosting over the pudding layer and use a spatula to spread it, covering the cake completely.
9. Return the cake to the refrigerator and let it chill for at least a few more hours.

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