Boston Cream Pie Poke Cake
What You’ll Need
- 1 (15.25-ounce) package yellow cake mix, batter prepared according to package directions
- 1 (4-serving size) package instant vanilla pudding and pie filling mix
- 2 cups milk
- CHOCOLATE GLAZE
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 2/3 cup water
- 1 ounce (1 square) unsweetened chocolate
- 1 teaspoon vanilla extract
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. Add batter and bake according to package directions; let cool.
- Using the end of a wooden spoon, poke holes about 1-inch apart all over top of cake.
- In a medium bowl, whisk pudding mix and milk until slightly thickened. Pour mixture into holes and spread evenly over top of cake. Chill 1 hour.
- To make Chocolate Glaze, in a medium saucepan over low heat, combine sugar, cornstarch, water, and chocolate; cook until chocolate is melted and mixture is thick and smooth, stirring constantly.
- Remove from heat and stir in vanilla. Allow to cool, then spread gently over top of cake. Chill 2 hours or until ready to serve.
source:allrecipes.com
