Friends, I have a killer recipe to share with you today. This Boston Cream Poke Cake is unbelievably good. Soft, moist yellow cake is filled with sweet and creamy vanilla pudding and topped with a silky chocolate ganache. The combination of these three is absolutely fantastic. Boston Cream Cake, Pie, Cupcakes…etc, has always been a favorite flavor of mine and this Poke Cake version is right up there with the best.
Hope some of you get a chance to try it! It would make a great finish for your Easter Dinner!
Let me show you how to make it happen…
1. Preheat your oven to 350 degrees.
2. Into your stand mixer or large mixing bowl place 1 yellow cake mix, 1/3 C flour and 1 (3.4 ounce) box of vanilla pudding. Toss together to combine.
2. Add 1 1/2 C water, 4 eggs, 1/3 C sour cream, 1 tsp vanilla and 1/3 C canola oil. Mix for 30 seconds. Scrape the bottom of the bowl and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9×13 with cooking spray and pour the batter inside.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely.
7. To your stand mixer or large mixing bowl pour 2 (3.4 ounce) boxes of instant vanilla pudding. Add 3 1/2 cups of Half and Half. (Foreign readers, Half and Half is a dairy product made of half whole milk and half cream). Whip the pudding mixture on medium high until nice and thick.
8. Carefully spoon the 3/4 of the pudding mixture into a disposable cake decorating bag with a large piping tip. Stick the tip into the cake and pipe the pudding into it, every 2 inches or so should do. Spread the remaining pudding over the top of the cake.
8. To make the chocolate ganache, place 1 C semi sweet chocolate chips and 3/4 whipping cream into a glass measuring cup. Heat in the microwave in 30 second intervals, stirring after each one.
The chocolate and cream will combine and become nice and satiny. Add 1 tsp vanilla, stir well and allow it to sit on the counter to cool for about 15 minutes.
9. Pour the chocolate ganache over the top of the cake…
and carefully spread it out evenly.
10. Refrigerate (uncovered) for at least 1 hour, and up to 2 days.
Serve and enjoy!
Here’s the handy printable…
Recipe from Jamie Cooks It Up!