BOSTON CREAM POKE CAKE
You'll love this Boston Cream Poke Cake recipe from Delish.com.
Categories boston cream poke cake recipe easy boston cream recipe easy poke cake recipe best poke cake recipe
Time 2h50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease a 9"-x-13" pan with cooking spray. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool cake completely, then poke big holes across entire surface of the cake using the rounded end of a wooden spoon. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
- Make the ganache: Put chocolate chips in a medium glass bowl and set aside. In a small saucepan over medium-low heat, bring heavy cream to a simmer, then pour over chocolate chips, whisking until smooth. Pour ganache over chilled cake and serve.
CLASSIC BOSTON CREAM POKE CAKE RECIPE - (4.2/5)
Provided by á-40619
Number Of Ingredients 8
Steps:
- Instructions: 1. Bake the cake, according to the box instructions, in a 13×9 inch pan. Remove the cake from the oven to a cooling rack and let cool until it comes to room temperature. 2. Once the cake is cooled, mix the instant pudding according to package instructions. 3. Using a wooden spoon handle or any other instrument available, poke holes in the cooled cake. 4. Pour the pudding over the cake slowly, allowing it to fill the holes. 5. Cover the pan with plastic wrap and refrigerate the cake until the pudding is absorbed and set, about 2 hours. 6. Once the pudding is set, make the chocolate glaze. Microwave all the glaze ingredients together in a microwave-safe bowl {I use the Pyrex measuring cup I measured the cream in} at 45 second intervals on high. Stir after each 45 second until the chocolate is melted and the ingredients are combined. 7. Pour the glaze over the cake carefully, ensuring full coverage. 8. Store cake in the refrigerator until ready to serve. Can be refrigerated up to 3 days but it tastes best within the first 24 hours. The pudding begins to become absorbed in the cake after that.
EASY BOSTON CREAM POKE CAKE
By using boxed cake mix and instant pudding, this Boston cream variation is super easy to make and is sure to be a hit at home or for a crowd.
Provided by Ally Ofstie
Categories Desserts Cakes Poke Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
- Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
- Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.
Nutrition Facts : Calories 386 calories, Carbohydrate 49.1 g, Cholesterol 56.5 mg, Fat 20.4 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 398.9 mg, Sugar 35.3 g
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