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Boston Cream Poke Cake

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    Ingredients :
    1 box yellow cake mix (plus ingredients listed on box)
    2 boxes (3.4 oz) instant vanilla pudding mix
    4 cups cold milk
    1 1/2 cups semisweet chocolate chips
    1 cup heavy cream
    Directions :
    Prepare yellow cake mix according to package directions. Bake in a 9×13-inch pan.
    Let cake cool 10 minutes, then use the handle of a wooden spoon to poke holes all over cake.

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    Mix pudding mix and cold milk until smooth. Pour over cake, making sure pudding fills holes. Chill for 1 hour.
    In a saucepan, heat the heavy cream until it is just about to boil. Pour in the chocolate chips and let sit for a minute, then stir until smooth.
    Spread the chocolate ganache evenly over the cooled cake.
    Refrigerate for at least 4 hours or until ready to serve
    Notes:
    For extra indulgence, drizzle with caramel or sprinkle a few crushed peanuts over the ganache.
    Use a mix of dark and milk chocolate chips for a richer filling.
    Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes + chill | Calories: 380 per slice | Servings: 12

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends ADVERTISEMENT

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