4 Ingredient Boston Cream Poke Cake Recipe 445

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.

Steps:

• 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. You want the holes to 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, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Whisk until all the lumps are gone. 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. This cake needs to be kept refrigerated.

Steps:

• Make cake according to directions and bake in well greased 9x13 pan. When cake is finished and while still warm, poke holes all over cake using handle of wooden spoon. The holes need to big and make sure you poke all the way down to the bottom of the pan. In medium bowl, add milk to pudding mixture and whisk until all lumps are gone. Pour on top of cake and be sure to pour directly into the holes in the cake. Spread out with a spoon all the way to the sides of the pan and gently push into the holes. Put cake in the refrigerator and be sure cake is cool completely before adding frosting (about 2 hours). When ready to frost, remove lid and foil from frosting tub and put in microwave for 10-15 seconds. Stir with a spoon - should be thick but pourable - not bubbly hot. Pour frosting onto cake. Spread frosting to evenly cover cake. Start in the middle and spread to the sides. Allow to cool on counter for several minutes and then put in refrigerator. Cake tastes better if it has been in the refrigerator overnight.

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.