BEST BOSTON CREAM PIE IN BOSTON RECIPES
BOSTON CREAM POKE CAKE RECIPE - DELISH.COM
You'll love this Boston Cream Poke Cake recipe from Delish.com.
Provided by Lauren Miyashiro
Categories nut-free vegetarian feed a crowd baking dessert
Total Time 2 hours 50 minutes
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool cake completely, then poke big holes across entire surface of the cake using the rounded end of a wooden spoon. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
- Make the ganache: Put chocolate chips in a medium glass bowl and set aside. In a small saucepan over medium-low heat, bring heavy cream to a simmer, then pour over chocolate chips, whisking until smooth. Pour ganache over chilled cake and serve.
BOSTON CREAM POKE CAKE RECIPE - DELISH.COM
You'll love this Boston Cream Poke Cake recipe from Delish.com.
Provided by Lauren Miyashiro
Categories nut-free vegetarian feed a crowd baking dessert
Total Time 2 hours 50 minutes
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
- Cool cake completely, then poke big holes across entire surface of the cake using the rounded end of a wooden spoon. In a medium bowl, whisk together pudding mix and milk until mixture begins to thicken. Pour over the cake and spread with a spatula to make sure the pudding pours into the holes. Cover and refrigerate for 2 hours.
- Make the ganache: Put chocolate chips in a medium glass bowl and set aside. In a small saucepan over medium-low heat, bring heavy cream to a simmer, then pour over chocolate chips, whisking until smooth. Pour ganache over chilled cake and serve.
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