Description
An easy and indulgent Boston cream poke cake with layers of soft vanilla cake, creamy pudding filling, and rich chocolate ganache.
Ingrédients
Scale
- 1 box yellow cake mix
- 2 boxes instant vanilla pudding
- 3 cups milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Bake the cake in a 9×13 pan according to package instructions.
- While warm, poke holes evenly across the cake.
- Whisk pudding mix with milk for 2 minutes.
- Pour pudding over the warm cake, filling the holes.
- Refrigerate for 2 hours.
- Melt chocolate chips with heavy cream until smooth.
- Spread ganache over the chilled cake.
- Refrigerate for another 2 hours before serving.
Notes
Pour the pudding while the cake is still warm to allow it to seep into the holes for maximum flavor and moisture.
- Temps de préparation: 15 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Dessert
- Méthode: Au Four
- Cuisine: American
Nutrition
- Portion: 1 part
- Calories: 360
- Sucre: 28g
- Sodium: 320mg
- Graisse: 18g
- Graisse saturée: 10g
- Graisses insaturées: 6g
- Gras trans: 0g
- Glucides: 45g
- Fibres: 1g
- Protéine: 5g
- Cholestérol: 70mg