Boston Cream Poke  Cake

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Title:

Boston Cream Poke Cake

Introduction:

Boston Cream Poke Cake is a delicious twist on the classic Boston Cream Pie, transforming it into an easy, crowd-pleasing dessert. With a soft vanilla cake base, creamy vanilla pudding filling, and a rich chocolate ganache topping, this cake delivers all the flavors of the original without the fuss. Perfect for potlucks, birthdays, or weekend indulgence!

Origin:

The original Boston Cream Pie was created in the mid-1800s at Boston’s Parker House Hotel. Though called a pie, it’s actually a layered sponge cake filled with custard and topped with chocolate glaze. The poke cake version is a modern American innovation, created by home bakers and food bloggers to simplify the dessert and give it an extra creamy twist.

Ingredients:

For the Cake:

  • 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, water)

For the Pudding Filling:

  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 4 cups cold milk

For the Chocolate Ganache Topping:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Optional Ingredients:

  • 1 tsp vanilla extract (to enhance pudding flavor)
  • 1 tbsp butter (to enrich ganache)
  • Pinch of salt (to balance sweetness)

Instructions:

  1. Bake the Cake:
    • Prepare and bake the yellow cake according to the package instructions in a 9×13 inch pan.
    • Once baked, remove from oven and let it cool for about 10 minutes.
  3. Poke the Cake:
    • Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake (about 1 inch apart).
  5. Add the Pudding:
    • Whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until it begins to thicken slightly.
    • Immediately pour the pudding evenly over the cake, spreading it so it fills all the holes.
    • Refrigerate for 1–2 hours to let the pudding set.
  7. Prepare the Ganache:
    • Heat the heavy cream in a saucepan until just about to boil.
    • Pour over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth. Add butter or salt if using.
    • Let the ganache cool slightly (about 10 minutes) before pouring it over the chilled cake.
  9. Chill and Serve:
    • Refrigerate the cake for at least another hour to allow the ganache to firm up.
    • Slice and serve!

Tips for Success:

  • Use instant pudding, not cook-and-serve, to avoid a runny texture.
  • Don’t wait too long to pour the pudding—thicker pudding won’t seep into the holes well.
  • Let the ganache cool before spreading so it doesn’t melt the pudding layer.
  • For a richer flavor, use French vanilla or custard-style pudding mix.

Recommendations:

  • Garnish with shaved chocolate, whipped cream, or sliced strawberries for an extra touch.
  • For a chocolate twist, try using chocolate cake with vanilla pudding.
  • Serve chilled for the best texture and flavor.

Nutrition (Per Serving, Approx. 1 of 12 slices):

  • Calories: 350–400
  • Fat: 18–22g
  • Carbohydrates: 45–50g
  • Sugar: 30–35g
  • Protein: 4–6g
  • Fiber: 1g

Note: Values vary depending on specific brands used.

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