Small Boston Cream Poke Cake
An easy Boston Cream Pie flavored poke cake made with pudding, cake mix and a simple homemade glaze.
Servings 8
Ingredients
- Half Box 216 grams yellow cake mix plus half of all ingredients called for on box
- 2 cups milk 2%
- 1 (3.4 oz) box regular or French vanilla pudding (instant)
- 2 tablespoons unsalted or salted butter
- 1 ounce unsweetened chocolate chopped
- 1 cup sifted powdered sugar
- 2 tablespoons boiling water
- ½ teaspoon vanilla extract
Instructions
- Mix the cake mix as directed on the back of the box using half of all ingredients, then bake the cake as directed in an 8 inch square pan. Let the cake cool completely, then poke holes in the cake with the handle of a wooden spoon. Try to space them a little less than 1 inch apart and make sure they're pretty deep.
- Combine pudding mix and milk in a large mixing bowl (preferably one with a spout). Using a whisk (or mixer if you prefer), beat just until smooth - -about a minute. Pudding should still be thin and runny. The point is to just get rid of the lumps. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. You’ll probably have some leftover pudding.
- Put the cake in the refrigerator and chill for about an hour or until the cake is very cold.
- Prepare the topping. In a saucepan, melt the butter. Add the chocolate and stir over low heat until chocolate is melted. Remove from heat and beat in the sugar and boiling water, beating with a whisk until smooth. Beat in the vanilla. Pour over the cold cake. Return to the refrigerator and let the frosting set. Chill until ready to serve.
