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Boston Cream Poke Cake Recipe

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This recipe for Boston Cream Poke Cake is from Caskey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Yellow Cake Mix (plus ingredients to prepare)
2 - 3.4 oz boxes
4 cups - milk
½ tsp - vanilla
8 oz - chocolate chips
1 tbsp. - corn syrup
1 cup - heavy cream
Directions:
Directions:
1. Prepare and bake the cake in a 13 x 9 pan according to the package instructions. Let cool for 15
minutes before poking holes across thee cake to the bottom of a wooden spoon. be sure to poke
all the way to the bottom of the pan.
2. In a large bowl, whisk together the pudding, milk and vanilla for 2 minutes. Pour over cake in an
even layer, poking down into the holes if necessary. Refrigerate while preparing chocolate glaze.
3. Place the chocolate chips and corn syrup in a heat proof bowl. In a small saucepan over low heat
warm the cream until it simmers, stirring occassionally. Pour over chocolate chips and let sit for 2
minutes to melt. Whisk until smooth. Let cool for 10 minutes, then pour over cake and smooth with
a spatula. Chill cake for 4 hours or overnight before serving.

 

 

 

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