Wednesday, March 22, 2017

Boston Cream Poke Cake


1 box yellow butter recipe cake mix
2 small boxes French Vanilla instant pudding
1 tub chocolate frosting


Bake cake as directed on the box.
Prepare the pudding as directed on the box.
While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
Spread the pudding over the cake, pushing it into the holes.
Refrigerate for 1 1/2 - 2 hours.
Remove the lid and seal from the frosting and microwave for 15-20 second intervals, stirring in between each interval, until the frosting can be poured, but not bubbling.
Spread the frosting over the cake and refrigerate 4 hours or overnight.


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