26 April 2013

This is a super easy dessert that is great because it's a little out of the ordinary.  My husband made this for me last year on my birthday and I loved it.  I just made it again yesterday for the spaghetti dinner at my daughter's school.  It has the yummy flavor combinations of Boston Cream Pie, but in a simplified form.  It's really easy to make since it uses a boxed cake mix, instant pudding mix, and canned frosting.  I got the recipe from The Country Cook.

Boston Cream Pie Poke Cake

1 box yellow cake mix
Eggs, oil, and water called for on cake mix box
2 (3.4oz) boxes instant French Vanilla pudding
4 cups milk
1 can chocolate frosting

Make cake mix according to directions and bake in a well-greased 9x13 pan.

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.  The holes should be fairly big so that the pudding has plenty of room to get down in there.  Be sure to poke right down to the bottom of the cake.

In a bowl, whisk together instant pudding mix with milk.  Pour pudding over cake, taking care to pour it right into the holes as much as possible.  Spread it all out and using the back of the spoon, gently push pudding down into the holes.  Put the cake into the fridge to set and cool (about 2 hours).

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. It should still be a little thick but pourable - not bubbly hot.
Pour chocolate frosting on top of pudding.  Spread frosting evenly over cake starting in the center then spreading it towards the sides.

Allow to cool on the counter for a few minutes, then put into the fridge to fully cool and set up. It is best made the day before serving.  Keep leftovers refrigerated.

Makes about 24 servings.

See? Couldn't be easier.  And so much better than boring old cake.  It really does taste like Boston Cream Pie.  

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1 comment:

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