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 slices
Cost 5
Ingredients
- Half box 216 grams yellow cake mix plus half of all ingredients called for on the box (eggs, oil, water)
Filling
- 2 cups milk
- 1 (3.4 oz) box vanilla instant pudding
Chocolate Glaze
- 2 tablespoons unsalted or salted butter (28 grams)
- 1 ounce unsweetened chocolate, chopped (28 grams)
- 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 and beat until smooth-about a minute. Pudding should still be thin and runny. The point is to just get rid of the lumps. Pour the pudding into the holes very slowly and gradually until the holes are filled but the pudding is not flowing all over the cake. You may 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 topping set. Chill until ready to serve.