Monday, February 27, 2017

Boston cream poke cake


Making another Poke cake!  Boston Cream that is.  Yum

A quick note:  Make sure your icing is of medium consistency.  Mine was too thin and as you will see in the photo it was syrup looking.  Next time I will either make the icing thicker or layer it differently.

Maybe cake, then icing then pudding and cool whip.  I really will make this again with determination since my original recipe for Boston Cream Cake is awesome I was playing with the recipe to make it easier for the holidays.  Not as pretty but still delicious.  Enjoy!






1 pkg. white cake mix prepared according to directions
1 large vanilla instant pudding prepared according to directions or 1 regular size if you are only filling holes. 
13x9 inch pan
Spray pan bake cake according to directions

When baked remove from oven and poke large holes in cake immediately..

Cool completely.

While cake is baking make pudding according to directions and set aside


When cooled fill holes with pudding( note: just fill holes(large)use either end of a large whisk or something the size of a dime. Save extra pudding for use later for those who like more pudding! 
Icing cake with cocoa topping. Refrigerate until ready to serve.

Topping
2 cups Confectioners sugar 
4 T Cocoa
Milk
A tsp at a time
8 oz. Cool whip optional



Example of size of holes.  Pudding needs larger size than you would use for jello liquid when making a poke cake with jello.



Happy Baking from my kitchen to yours,





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