Boston Cream Poke Cake

Anything with pudding added is sure to be moist and this cake is no exception. This cake is the perfect item to take on picnics, make for Father’s Day or for any type of get-together. It’s perfect because it’s very easy, moist and delicious. You will definitely go home with an empty pan.

It does need about 2 hours refrigeration time between the cake cooling and adding the frosting, something to keep in mind when planning on making it.

Cake:
1 boxed Yellow Cake Mix + the ingredients to make it according to package instructions
1 3.4 oz French Vanilla or Vanilla package of instant pudding + the milk to make it according to package instructions

Chocolate Glaze:
1/3 cup heavy cream
2 Tablespoons light corn syrup
4 ounces semisweet or milk chocolate, chocolate chips
1/4 teaspoon vanilla extract

Instructions:
1. Bake the cake, according to the box instructions, in a 13×9 inch pan. Remove the cake from the oven to a cooling rack and let cool until it comes to room temperature.
2. Once the cake is cooled, mix the instant pudding according to package instructions.
3. Using a wooden spoon handle or any other instrument available, poke holes in the cooled cake.
4. Pour the pudding over the cake slowly, allowing it to fill the holes.
5. Cover the pan with plastic wrap and refrigerate the cake until the pudding is absorbed and set, about 2 hours.
6. Once the pudding is set, make the chocolate glaze. Microwave all the glaze ingredients together in a microwave-safe bowl {I use the Pyrex measuring cup I measured the cream in} at 45 second intervals on high. Stir after each 45 second until the chocolate is melted and the ingredients are combined.
7. Pour the glaze over the cake carefully, ensuring full coverage.
8. Store cake in the refrigerator until ready to serve. Can be refrigerated up to 3 days but it tastes best within the first 24 hours. The pudding begins to become absorbed in the cake after that.