Easy Boston Cream Poke Cake Recipe 445 Food

BOSTON CREAM POKE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Immediately pour over warm cake. Refrigerate 1 hour.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. Pour over cake.
• Refrigerate 1 hour.

EASY BOSTON CREAM POKE CAKE RECIPE - (4.4/5)

Steps:

• Preheat your oven to 350°F. Into your stand mixer or large mixing bowl place 1 yellow cake mix, 1/3 cup flour and 1 box of vanilla pudding. Toss together to combine. Add 1 1/2 cups water, 4 eggs, 1/3 cup sour cream, 1 teaspoon vanilla and 1/3 cup canola oil. Mix for 30 seconds. Scrape the bottom of the bowl and mix on medium speed for 2 minutes, or until the batter is nice and glossy. Spray a 9x13-inch with cooking spray and pour the batter inside. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely. To your stand mixer or large mixing bowl pour 2 boxes of instant vanilla pudding. Add 3 1/2 cups of Half and Half. Foreign readers, Half and Half is a dairy product made of half whole milk and half cream. Whip the pudding mixture on medium high until nice and thick. Carefully spoon the 3/4 of the pudding mixture into a disposable cake decorating bag with a large piping tip. Stick the tip into the cake and pipe the pudding into it, every 2 inches or so should do. Spread the remaining pudding over the top of the cake. To make the chocolate ganache: Place 1 cup semi sweet chocolate chips and 3/4 heavy cream into a glass measuring cup. Heat in the microwave at 30 second intervals, stirring after each one. The chocolate and cream will combine and become nice and satiny. Add 1 teaspoon vanilla, stir well and allow it to sit on the counter to cool for about 15 minutes. Pour the chocolate ganache over the top of the cake and carefully spread it out evenly. Refrigerate (uncovered) for at least 1 hour, and up to 2 days.

BOSTON CREAM POKE CAKE

Steps:

• Make cake according to package instructions.
• Mix pudding mix with milk.
• Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
• While cake is still warm, poke holes in cake using a wooden spoon.
• Pour pudding over cake and gently press pudding into cake.
• Cool cake in the refrigerator.
• Remove foil from frosting.
• Microwave for 10-15 seconds and stir.
• Frosting should be pourable but not bubbly.
• Pour over cake and spread gently.

EASY BOSTON CREAM POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
• Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
• Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

EASY BOSTON CREAM CAKE

Steps:

• Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
• Whisk together Pudding Mix and Half & Half.
• Let stand 5 minutes.
• Split Cake into 3 horizontal layers.
• Place Bottom Layer on Bottom of Serving Plate.
• Top with Half of the Pudding.
• Repeat Layers.
• Top with third cake layer.
• Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
• Spread over top of Cake and let glaze drizzle down the side.
• Cook Time is time to set up & Chill.

EASY BOSTON CREAM CAKE

Steps:

• In a large bowl, whisk together cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Cut cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding. Repeat layers. Top with third cake layer. , In a small bowl, combine the confectioners' sugar, cocoa and enough water to reach desired spreading consistency. Spread over top of cake, letting glaze drizzle down sides.

EASY BOSTON CREAM CAKE

Steps:

• Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
• Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
• Spread pudding between layers.
• Spread with Chocolate Glaze. Cover and refrigerate.
• Chocolate Glaze: Blend melted butter and cocoa.
• Stir in powdered sugar and vanilla.
• Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
• Beat until smooth and use immediately.