Boston Cream Pie Poke Cake
1 yellow cake mix plus the oil, water, and eggs called for on the box
2 (3.4 oz. boxes instant vanilla pudding mix
4 cups milk
1 teaspoon vanilla
1 bag chocolate chips
1 1/2 cups heavy cream
Bake the cake in a 9 x 13 pan according to instructions. Let cool completely.
Poke holes all over the cooled cake using the end of a wooden spoon.
Whisk together the instant pudding, milk and vanilla in a large bowl. Before the pudding sets, pour it evenly over the cake and down into the poked holes. Place in the fridge to chill at least an hour.
After an hour, make the ganache:
Put the chocolate chips in a heatproof bowl. Heat the cream on the stove or in the microwave on low until simmering. Pour the cream over the chocolate chips and let sit for about 5 minutes, then stir until smooth. Set aside for about 10 minutes, then pour the chocolate over the cake and smooth with a spatula. Chill for at least four hours before serving.
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