Friday, July 6, 2012

Boston Cream Cake

I needed a quick, easy, and delicious dessert to make on the 4th to take to my parents' for a cookout.  We were spending most of the day at Zoombezi Bay so I knew I wouldn't have a lot of time to make something elaborate.  I also wanted something that seemed "American" so why not put a twist on Boston Cream Pie and make Boston Cream Cake instead.  You really can't mess this recipe up and I'm already looking forward to eating leftovers again tonight.

Boston Cream Poke Cake


First step is to make a yellow cake

Next, you poke a lot of holes in the top of the cake

You make the vanilla pudding

And pour the pudding on top (make sure the pudding doesn't thicken too much though)

After letting it sit in the fridge and harden a little bit, you put chocolate icing on top

Enjoy with vanilla ice cream!

Boston Cream Poke Cake


1 box yellow cake mix
Ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting


1. Make cake mix according to directions and bake in a well-greased 9x13 pan.
2. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or other similar size object.
3. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn't overly runny but not fully thickened into pudding (it should still be pourable).
4. Pour pudding on top of warm cake. Take a spoon or butter knife and spread it out.
5. Put cake in fridge and allow to cool completely before adding the frosting.
6. When cake is cooled, you can then add frosting. Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds. Stir with a spoon. Pour chocolate frosting on top of pudding. Spread frosting evenly over cake starting in the center then spreading it towards the sides.
7. Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up.

This cake needs to be kept refrigerated.

from The Country Cook

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