Boston Cream Poke Cake
1 box yellow cake mix
ingredients needed to make cake; eggs, oil and water2
(3.4oz) boxes instant Vanilla or French Vanilla pudding
4 cups milk
1 tub Chocolate Frosting
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.
In a medium bowl, add milk to pudding mixture and continue to whisk until most of thelumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken just slightly so it isn’t overly runny but not fully thickened into pudding (it should still be pourable).
Pour pudding on top of warm cake. Take a spoon or butter knife and spread it out. Press down to ensure that pudding goes into the holes and spread it to the sides.
Put cake in fridge and allow to cool completely before adding the frosting.
When cake is cooled, you can then add frosting. Pop the container of frosting 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 inthe 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.