Boston Cream Poke Cake

Ingredients

1 box yellow butter recipe cake mix

2 small boxes French Vanilla instant pudding

1 tub chocolate frosting

Instructions

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.