Boston Cream Cake (Print Version)
# Ingredients:
01 -
Yellow cake mix, 15.25-ounce size
02 -
Eggs, oil, and water (check cake mix instructions for amounts)
03 -
Two packets (3.4-ounce each) of instant vanilla or French vanilla pudding
04 -
Four cups of milk
05 -
One tub (16 ounces) of chocolate frosting
# Instructions:
01 -
Follow the instructions on the cake mix box to prep the batter. Pour it into a greased 9x13-inch pan and bake. Make sure the cake is cooked all the way through.
02 -
Take the warm cake and poke holes with the handle of a wooden spoon (or something similar). Try to make the holes about 1 inch apart and reach all the way down to the bottom.
03 -
Combine the pudding mix and milk in a mixing bowl. Whisk until it’s smooth and any lumps are gone.
04 -
Gently pour the pudding mixture over the top, focusing on filling the holes. Spread it across the surface and push the pudding into the holes using the back of a spoon. Pop it in the fridge for 2 hours so it sets and cools down.
05 -
Remove the foil and lid from the frosting tub, then microwave it for 10-15 seconds. Give it a stir so it’s smooth and easy to pour. Don’t overheat it!
06 -
Pour the melted frosting over the chilled pudding layer, starting in the middle and working your way toward the edges. Spread it evenly across the top.
07 -
Let the cake sit on the counter for a bit, then transfer it to the fridge until it’s completely set. Serve cold.
# Notes:
01 -
Make sure the pudding fills all the holes so every bite has that great Boston Cream taste.