Hey guys!
I can honestly say that this is one of the BEST desserts that I have made so far. Definitely in my top 5. Maybe even my top 3.
This was a new recipe that I tried on Labor Day, and I wish I would have found it sooner! It's one of my new favorites. It is so moist with the vanilla pudding, and it is topped with a simple chocolate ganache that is just DELICIOUS!
I learned a few things while making this for the first time. First, you have to have some patience while waiting for this dessert to be done, but it's worth the wait. Second, if I had a baking dish slightly larger than a 9 X 13 I would use it next time because after adding the pudding and ganache on top, it was almost flowing over the pan. I definitely could not put a lid or anything on top to cover the cake without messing it up. Also, when poking the holes in the cake, I wish I would have made them a little bit larger so that the pudding would have soaked more into the cake. After pouring the ganache over the top, you can serve right away or do like I did and refrigerate the cake until the chocolate begins to harden. I just thought that it would be better with the entire cake being chilled. I may try a piece while the ganache is still warm next time. I'm sure that either way works! I will definitely be making this again. I hope that you like it! Have fun!
Recipe from: Delish
Servings: 10-12
Total Time: 2 hours, 45 minutes
Prep Time: 2 hours, 20 minutes
Cook Time: 25 minutes
Ingredients:
1 box of yellow cake mix (plus ingredients required to make cake)
2 packs of instant vanilla pudding mix (5.1 ounces each)
4 cups of cold milk
2 cups of chocolate chips
1 cup of heavy cream
Directions:
1.) Preheat oven to 350 degrees Fahrenheit. Butter a 9 X 13 (or larger) baking dish and sprinkle it with flour.
2.) Prepare the cake mix according to box instructions. Pour into prepared dish and bake 25 minutes or until toothpick comes out clean when inserted into the middle. Let the cake cool completely, in dish.
3.) When cake has cooled, poke big holes across entire surface of cake using a rounded end of a wooden spoon. (I forgot to take a pic of this step, sorry!)
4.) Combine pudding mix and milk in a medium bowl. Whisk until mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure pudding gets into the holes.
5.) Cover and refrigerate cake for 2 hours.
6.) After cake has refrigerated, prepare the ganache. Put chocolate chips into a medium glass bowl and set aside. Bring heavy cream to a simmer in a small saucepan on stove top. When bubbles begin to break the surface, pour hot cream over the chocolate chips and whisk until the mixture is smooth.
7.) Pour the ganache over the pudding layer of the cake and serve.
(Optional: refrigerate cake after topping with ganache. Serve after ganache has hardened.)
Ingredients:
1 box of yellow cake mix (plus ingredients required to make cake)
2 packs of instant vanilla pudding mix (5.1 ounces each)
4 cups of cold milk
2 cups of chocolate chips
1 cup of heavy cream
Directions:
1.) Preheat oven to 350 degrees Fahrenheit. Butter a 9 X 13 (or larger) baking dish and sprinkle it with flour.
2.) Prepare the cake mix according to box instructions. Pour into prepared dish and bake 25 minutes or until toothpick comes out clean when inserted into the middle. Let the cake cool completely, in dish.
3.) When cake has cooled, poke big holes across entire surface of cake using a rounded end of a wooden spoon.
4.) Combine pudding mix and milk in a medium bowl. Whisk until mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure pudding gets into the holes.
5.) Cover and refrigerate cake for 2 hours.
6.) After cake has refrigerated, prepare the ganache. Put chocolate chips into a medium glass bowl and set aside. Bring heavy cream to a simmer in a small saucepan on stove top. When bubbles begin to break the surface, pour hot cream over the chocolate chips and whisk until the mixture is smooth.
7.) Pour the ganache over the pudding layer of the cake and serve.
(Optional: refrigerate cake after topping with ganache. Serve after ganache has hardened.)
I can honestly say that this is one of the BEST desserts that I have made so far. Definitely in my top 5. Maybe even my top 3.
This was a new recipe that I tried on Labor Day, and I wish I would have found it sooner! It's one of my new favorites. It is so moist with the vanilla pudding, and it is topped with a simple chocolate ganache that is just DELICIOUS!
I learned a few things while making this for the first time. First, you have to have some patience while waiting for this dessert to be done, but it's worth the wait. Second, if I had a baking dish slightly larger than a 9 X 13 I would use it next time because after adding the pudding and ganache on top, it was almost flowing over the pan. I definitely could not put a lid or anything on top to cover the cake without messing it up. Also, when poking the holes in the cake, I wish I would have made them a little bit larger so that the pudding would have soaked more into the cake. After pouring the ganache over the top, you can serve right away or do like I did and refrigerate the cake until the chocolate begins to harden. I just thought that it would be better with the entire cake being chilled. I may try a piece while the ganache is still warm next time. I'm sure that either way works! I will definitely be making this again. I hope that you like it! Have fun!
(Scroll to bottom to see recipe without pictures.)
Boston Cream Poke Cake
Servings: 10-12
Total Time: 2 hours, 45 minutes
Prep Time: 2 hours, 20 minutes
Cook Time: 25 minutes
Ingredients:
1 box of yellow cake mix (plus ingredients required to make cake)
2 packs of instant vanilla pudding mix (5.1 ounces each)
4 cups of cold milk
2 cups of chocolate chips
1 cup of heavy cream
Directions:
1.) Preheat oven to 350 degrees Fahrenheit. Butter a 9 X 13 (or larger) baking dish and sprinkle it with flour.
2.) Prepare the cake mix according to box instructions. Pour into prepared dish and bake 25 minutes or until toothpick comes out clean when inserted into the middle. Let the cake cool completely, in dish.
3.) When cake has cooled, poke big holes across entire surface of cake using a rounded end of a wooden spoon. (I forgot to take a pic of this step, sorry!)
4.) Combine pudding mix and milk in a medium bowl. Whisk until mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure pudding gets into the holes.
5.) Cover and refrigerate cake for 2 hours.
6.) After cake has refrigerated, prepare the ganache. Put chocolate chips into a medium glass bowl and set aside. Bring heavy cream to a simmer in a small saucepan on stove top. When bubbles begin to break the surface, pour hot cream over the chocolate chips and whisk until the mixture is smooth.
7.) Pour the ganache over the pudding layer of the cake and serve.
(Optional: refrigerate cake after topping with ganache. Serve after ganache has hardened.)
Enjoy!
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Boston Cream Poke Cake
Ingredients:
1 box of yellow cake mix (plus ingredients required to make cake)
2 packs of instant vanilla pudding mix (5.1 ounces each)
4 cups of cold milk
2 cups of chocolate chips
1 cup of heavy cream
Directions:
1.) Preheat oven to 350 degrees Fahrenheit. Butter a 9 X 13 (or larger) baking dish and sprinkle it with flour.
2.) Prepare the cake mix according to box instructions. Pour into prepared dish and bake 25 minutes or until toothpick comes out clean when inserted into the middle. Let the cake cool completely, in dish.
3.) When cake has cooled, poke big holes across entire surface of cake using a rounded end of a wooden spoon.
4.) Combine pudding mix and milk in a medium bowl. Whisk until mixture just begins to thicken. Pour over the cake and spread with a spatula to make sure pudding gets into the holes.
5.) Cover and refrigerate cake for 2 hours.
6.) After cake has refrigerated, prepare the ganache. Put chocolate chips into a medium glass bowl and set aside. Bring heavy cream to a simmer in a small saucepan on stove top. When bubbles begin to break the surface, pour hot cream over the chocolate chips and whisk until the mixture is smooth.
7.) Pour the ganache over the pudding layer of the cake and serve.
(Optional: refrigerate cake after topping with ganache. Serve after ganache has hardened.)
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