Boston Cream Poke Cake (Printer-Friendly)

Tender yellow cake soaked with vanilla pudding and finished with a layer of rich chocolate frosting.

# What You'll Need:

→ Cake Base

01 - 1 box yellow cake mix
02 - Eggs, oil, and water as specified on cake mix packaging

→ Pudding Filling

03 - 2 boxes instant vanilla or French vanilla pudding (approximately 170 g each)
04 - 950 ml cold whole milk or 2% milk

→ Chocolate Glaze

05 - 1 tub (450 g) chocolate frosting

# Steps to Follow:

01 - Preheat oven according to cake mix instructions. Mix cake batter following package guidelines using eggs, oil, and water as directed. Pour batter into a greased 33 x 23 cm baking pan. Bake until golden and cake springs back when lightly touched, typically 25–30 minutes. Remove from oven.
02 - Allow cake to cool for 10 minutes, then use the handle of a wooden spoon to poke holes at 2.5 cm intervals across the entire surface, reaching the bottom of the pan.
03 - In a large bowl, whisk instant pudding mixes with cold milk for 1 minute until smooth and beginning to thicken. Work quickly as pudding sets up fast.
04 - Pour pudding evenly over the warm cake, ensuring holes are thoroughly filled. Gently spread and press pudding into holes using the back of a spoon for even distribution.
05 - Cover the cake and refrigerate for minimum 2 hours to allow the pudding to set and meld with the cake.
06 - Remove foil and microwave chocolate frosting for 10–15 seconds until just pourable but not hot. Stir until smooth.
07 - Pour softened chocolate frosting over the chilled cake, starting at the centre and spreading evenly to the edges.
08 - Allow frosting to set at room temperature briefly, then refrigerate for at least 2 hours or preferably overnight before slicing and serving.

# Extra Suggestions:

01 - For best results, chill cake overnight to allow flavors to fully develop and pudding to infuse the cake layers.
02 - Use only instant pudding for filling; cook-and-serve varieties will not set properly.
03 - This cake must be stored refrigerated due to dairy content in the filling.

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