Boston Cream Poke Cake
- 1 box yellow cake mix (plus box ingredients)
- 2 boxes instant vanilla pudding mix
- 4 cups Milk
- 1 container chocolate frosting
- Prepare cake in a 13x9" pan according to box directions.
- Use spoon handle to poke holes evenly across cake.
- Combine milk and pudding mix, and whisk until well blended.
- Pour pudding over cake making sure it gets down into holes.
- Refrigerate cake for several hours to allow pudding to settle and set up.
- Open frosting container and remove foil seal.
- Microwave for 15 seconds and stir. repeat this until frosting is pourable.
- Pour over pudding layer and spread with spatula to completely cover.
- Refrigerate for at least several more hours.
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/boston-cream-poke-cake/
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