Boston Cream Poke Cake
Description
When serving this Boston cream poke cake for special occasions like birthdays, putting a scoop of ice cream on the plate is a must. Try classic vanilla cream or strawberry ice cream. For such a sweet cake, a scoop of rich dairy-free and sugar-free banana cream freeze is a great choice, too. Or, keep things simple with just a dollop of sweetened whipped cream.
Ingredients
- 1 package (15-1/4 ounces) yellow cake mix
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate chips
- 1 tablespoon butter
- 1 cup heavy whipping cream
Directions
- Preheat the oven to 350°. Prepare and bake cake mix according to package directions for a 13x9-in. pan. Cool completely in pan on a wire rack.
- Using the handle of a wooden spoon, poke holes in cake. In a small bowl, whisk milk, pudding mix and vanilla 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
- In a large microwave-safe bowl, melt chocolate chips and butter until smooth. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir until smooth, let cool slightly. Cover; refrigerate at least 4 hours or overnight.
