Boston Cream Cake (Print Version)
# Ingredients:
01 -
1 cup heavy cream
02 -
1 box yellow cake mix (including eggs, water, and oil as mentioned on the box)
03 -
4 cups cold milk
04 -
2 tablespoons corn syrup (optional for extra shine in the glaze)
05 -
2 boxes (3.4 ounces each) instant vanilla pudding mix
06 -
8 ounces semi-sweet chocolate chips
07 -
1 teaspoon vanilla extract
# Instructions:
01 -
Follow the temperature on the cake mix box to preheat your oven. Get a 9×13-inch pan greased and ready. Prepare and bake the mix just like the box says. Once done, cool for 15 minutes.
02 -
Take a straw or the handle of a wooden spoon and create holes across the cooled cake, going all the way to the bottom.
03 -
Mix the cold milk and pudding powder in a bowl until smooth. Let it rest for about 2 minutes so it thickens a little. Pour the pudding over the cake, ensuring it seeps into the holes. Spread it out evenly with a spatula. Pop it in the fridge for at least 1 hour.
04 -
Warm up the heavy cream in a small pot over medium heat until it begins to simmer. Take it off the heat and drop in the chocolate chips. Wait 2-3 minutes, then stir until smooth. Add the vanilla extract and corn syrup (if you're using it) for a shiny finish.
05 -
Spread the chocolate glaze on the refrigerated cake, smoothing it with a spatula. Chill again for at least 2 hours to let it set.
06 -
Cut into slices and enjoy your cold Boston Cream Poke Cake.